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Pea & Haloumi Salad

Pea & Haloumi Salad

Pea & Haloumi Salad

  • Prepare time10 minutes
  • ServesServes 4
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Product used:
Baby Peas 500g
2 cups cooked as per packet instructions
  • 200g fresh rocket
  • 400g mixed heirloom tomatoes – halved
  • 4 slices of sourdough bread
  • 4 tsp garlic olive oil
  • 250g halloumi
  • 1 lemon
  • 2 tbs olive oil * 1 bunch of fresh mint – leaves picked
  • 1 bunch of fresh basil – leaves picked


  • ½ cup olive oil
  • 2 tbs white wine vinegar
  • 1 tsp mustard powder
  • ¼ tsp salt
  • 1 clove garlic – grated
  • tsp raw sugar
  • Black pepper to taste


1.1. Heat a grill pan over a medium heat, meanwhile rub garlic olive oil onto both sides of sourdough bread. Once grill pan is hot place sourdough bread on pan and grill for 2 minutes each side. Remove from pan and cut into croutons.
2.Meanwhile, heat olive oil in a large pan over a medium to high heat. Add halloumi and cook for two minutes on one side. Turn halloumi, add the juice from the lemon and cook for a further two minutes. Remove from pan and cut into chunks.
3.Place all ingredients for salad dressing in a bowl and whisk to combine.
4.Place all salad ingredients and salad dressing, including croutons and halloumi, into a bowl and mix well to combine. Divide salad evenly amongst bowls and serve immediately.
5.TIP: pair the salad with fresh prawns, grilled salmon or barbequed chicken.