Recipe

Raspberry and honey-baked haloumi salad

Fresh, zingy and oh-so-colourful, this raspberry and honey-baked haloumi salad is packed with goodness. Serve this flavoursome dish as a side salad or a vegetarian main course this Christmas!

By Sophie Gray
  • 20 mins preparation plus marinating
  • Serves 6
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Ingredients

  • 3 tbsp olive oil
  • 2 tbsp runny honey, plus extra, to serve (optional)
  • Handful of oregano leaves, finely chopped
  • Zest and juice of 1 lemon
  • 2 cloves garlic, crushed
  • 2 x 225g blocks haloumi cheese, thickly sliced
  • 190 g bag baby leaf salad
  • 1/2 cucumber, sliced into ribbons
  • 1/2 cup raspberries
  • 1/2 cup toasted walnuts
  • Bread, to serve (optional)
Raspberry basil vinaigrette
  • 2 tbsp lemon or lime juice
  • 1 tbsp balsamic vinegar
  • 1/2 cup raspberries
  • 1 tbsp chopped basil
  • Pinch of salt
  • 1/8 tsp dijon mustard
  • 2-3 tsp runny honey, to taste
  • 1 tbsp olive oil

Method

  • 1
    Make Raspberry basil vinaigrette (see below).
  • 2
    In a shallow, non-reactive dish, combine olive oil, honey, oregano, juice and garlic. Coat haloumi in mixture and leave to marinate for at least 15 minutes, or overnight.
  • 3
    Heat a grill plate or barbecue to medium-high. Grill haloumi for 3 minutes or until browned but not runny.
  • 4
    Arrange salad leaves and cucumber on serving platter or plates, add haloumi, raspberries and walnuts. Drizzle haloumi with remaining marinade. Serve salad with Raspberry basil vinaigrette and bread, if desired.
Raspberry basil vinaigrette
  • 5
    Blend dressing ingredients in a processor or blender. Sieve to remove solids, if desired. Set aside in fridge.

Notes

You can use frozen raspberries in the vinaigrette if fresh are in short supply. A bottle of raspberry basil vinaigrette makes a great festive gift.