Honey glazed haloumi salad

This vegetarian salad perfectly balances sweet and salty flavours, and is packed full of goodness from the haloumi, brown rice and fennel.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Honey glazed haloumi salad
  • 250 gram packet microwave brown rice
  • 250 gram green beans, trimmed, blanched
  • 1 radicchio, leaves separated
  • 1 baby fennel, shaved
  • 1 small red onion, finely sliced
  • 1 tablespoon olive oil
  • 4 sprigs thyme
  • 2 x 180g haloumi, cut into fingers
  • 2 tablespoon plain flour, seasoned
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1/2 pomegranate, seeds removed
  • 2 tablespoon walnuts, toasted, roughly chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 clove garlic, crushed


Honey glazed haloumi salad
  • 1
    Cook brown rice following packet instructions. Transfer to a bowl and set aside.
  • 2
    Make dressing: In a small jug whisk all ingredients together. Season to taste.
  • 3
    In a large salad bowl combine rice, beans, radicchio, fennel and onion. Toss gently with half dressing.
  • 4
    In a frying pan, heat oil and thyme on high. Dust haloumi slices in flour, shaking off excess. Fry 1 minute each side until golden.
  • 5
    Add honey to pan and remove from heat. Stir in juice. Arrange over salad.
  • 6
    Scatter with pomegranate seeds and nuts. Serve with remaining dressing for drizzling.


You could also use a microwave mixed rice for this recipe – or cook rice from scratch. Remember, rice triples when cooked.

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