Haloumi Salad with Fennel, Fresh Peas and Roasted Seeds

Fresh and cool, this is a lovely mid-week dinner for a hot summer’s day!

Haloumi Salad

Haloumi Salad


  • Fresh baby spinach (I used baby leaf lettuce too)
  • Carrot, thin strips made with veggie peeler
  • Fennel bulb, thin strips made with veggie peeler
  • Fresh green peas, shelled
  • Few tablespoons of seeds (pumpkin + sunflower)


  1. Toast seeds in a dry hot pan until sizzling and just turning golden. Remove from heat and cool.
  2. Heat a frying pan till very hot and add strips of haloumi and fry until golden and crisp on both sides. Cool.
  3. Toss lettuce / baby spinach with carrot and fennel and fresh green beans.
  4. Dress with the juice of 1 lemon and about twice as much olive oil. Season with salt and pepper. Mix dressing through.
  5. Before serving, sprinkle with toasted seeds and ripped chunks of golden cheese.


I really loved this salad. The pairing of everything just worked brilliantly. I was afraid the fennel with overpower – not so. I was wondering about the fresh shelled peas – yummy! I wasn’t sure about the ribboned carrots – best way to serve fresh carrot! A winner. And how could it not be – coming from celebrated chef, Jamie Oliver? www.jamieoliver.com


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