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Warm halloumi grain salad recipe

Warm halloumi grain salad recipe

16 ratings

This hearty halloumi salad, loaded with nutty grains, tomatoes, sugarsnap peas and watercress, takes just 10 minutes to make. Drizzled with a speedy harissa, lemon and honey dressing, this vibrant salad recipe is perfect for evenings when time is short. See method

  • Serves 2
  • 8 mins to prepare and 2 mins to cook
  • 465 calories / serving
  • Vegetarian
  • Gluten-free


  • 1 tsp coriander seeds, toasted and crushed
  • 2 tsp harissa paste
  • 1 lemon, zested and juiced
  • 1 tbsp olive oil
  • 1 tsp clear honey
  • 250g pack 7 rice and grains blend
  • 130g 30% less fat halloumi, cut into 1cm-thick slices
  • 150g cherry tomatoes, halved
  • 100g sugarsnap peas, sliced
  • 2 handfuls watercress

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    9g 46%
  • Sugars

    8g 9%
  • Salt

    2.7g 44%

of the reference intake
Carbohydrate 45.4g Protein 23.9g Fibre 6.5g


  1. Tip the crushed coriander seeds into a small jug with the harissa, lemon zest and juice, oil and honey. Season, then whisk to combine.
  2. Heat the grains to pack instructions, then tip into a bowl and mix in half the harissa dressing. Heat a frying pan over a high heat, add the halloumi and cook for 1 min each side until golden. Transfer to a plate.
  3. Mix the tomatoes, sugarsnap peas and watercress with the grains. Divide between 2 plates, top with the halloumi and drizzle over the remaining dressing to serve.

Tip: To make this vegan, use maple syrup instead of honey and swap the halloumi for tofu.

See more Salad recipes

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