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‘Confetti’ salad with warm haloumi

Last day of April, how the time flies! It has been quite a busy month with school holidays, lots of recipe testing and an almost week-long trip to the Philippines during which I tried to enjoy as much local cuisine as I possibly could, more about that next time…

Needless to say, with all the delicious food floating around the house as I was working toward a few deadlines at once, and a myriad of new dishes consumed overseas, our tastebuds were feeling pretty happy, but, at the same time, they began to crave something light and familiar again. Made from the most basic veg I always keep on hand and a little haloumi which I absolutely adore for its natural saltiness (superb paired with watermelon) and the gorgous gooey-but-chewy texture when grilled, the salad was a quick throw-together number, and a much needed respite from all the pigging out earlier in the month and overseas. Oh, and there’s one more thing…

Wholesome Cook has been nominated for the Australia’s Best Blog 2012 award in the People’s Choice category! To get there, I need your votes – it is a People’s Choice award after all. If you have a spare minute, I would very much appreciate it if you cast your vote, juct click here then find Wholesome Cook in the list and vote.  And thank you to Danny and Jeannie & Richard who have also recognised me with a Versatile Blogger award this month – love your work!

'Confetti' salad with warm haloumi
Votes: 0
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I used a pre-mixed green salad of baby kale, spinach, beet leaves and mixed mesculun. Feel free to add mixed canned beans, diced capsicum and shaved carrot to the mix as well.
    Servings
    2
    Servings
    2
    'Confetti' salad with warm haloumi
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    I used a pre-mixed green salad of baby kale, spinach, beet leaves and mixed mesculun. Feel free to add mixed canned beans, diced capsicum and shaved carrot to the mix as well.
      Servings
      2
      Servings
      2
      Ingredients
      For the salad:
      • 250 g mixed salad greens
      • 2 ripe tomatoes
      • 1 lebanese cucumber
      • 165 g can of unsweetened corn
      • 2 tbsp sweet chilli sauce
      • 100 g haloumi cheese
      Servings:
      Units:
      Instructions
      To make the salad:
      1. Arrange salad leaves in your bowl.
      2. Dice tomatoes and cucumber, place them into a mixing bowl and add drained corn kernels.
      3. Add sweet chilli sauce and mix well.
      In the meantime, prepare haloumi:
      1. Slice cheese into 0.5cm slices.
      2. Heat a small fry pan over low heat.
      3. Place haloumi slices in the pan and fry, on both sides until slightly golden.
      4. Remove from pan and chop into chunks.
      To serve:
      1. Distribute 'confetti' vegetables over the leaves. Top with fried haloumi chunks.
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      14 comments

      Eha April 30, 2012 at 12:57 pm

      I hate to sound like the nutritionist I am and not simply an ardent foodie: BUT this is SO healthy as well as attractive and moreish and . . . Beautiful photos of a popular dish here at home and I do love haloumi also . . . Thanks . . .

      Reply
      Martyna @ Wholesome Cook April 30, 2012 at 1:03 pm

      Thank you Eha, we are all addicted to leafy salads with lots of tomatoes over here, and cheese – haloumi, bocconcini and mozzarella make it that little more tasty!

      Reply
      Anne S April 30, 2012 at 8:30 pm

      Simply stunning Martyna, love the concept of adding other ingredients as well. Presentation is beautiful too.

      Reply
      Mel April 30, 2012 at 8:30 pm

      Bring on summer! Very pretty, thanks for sharing.

      Reply
      Just A Smidgen May 1, 2012 at 12:00 am

      Congratulations on your nomination.. what a pretty new salad for spring and summer grilling season! I’ll head over to vote!!

      Reply
      Courtney May 1, 2012 at 1:45 am

      Looks so refreshing! Congrats on your nomination – can we vote if we’re not Australian?? 🙂

      Reply
      Martyna @ Wholesome Cook May 1, 2012 at 5:28 am

      Thank you for your always kind comments. Yes, as long as you’re reading and enjoying my blog, you can! 🙂

      Reply
      frugalfeeding May 1, 2012 at 3:10 am

      It’s certainly aptly named. I love this – particularly the haloumi since it’s one of my favourite cheeses.

      Reply
      Sissi May 1, 2012 at 5:35 am

      Congratulations for the nomination! You certainly deserve to win it!
      The salad looks delicious and reminds me I still haven’t tasted haloumi. I keep on seeing it in one of my shops and never buy it.

      Reply
      Rufus' Food and Spirits Guide May 1, 2012 at 11:26 am

      Best looking salad ever!

      Reply
      Mademoiselle Slimalicious May 1, 2012 at 4:11 pm

      I like the name of your salad!

      Reply
      Clare Cooks! May 2, 2012 at 2:48 am

      This looks delicious! Halloumi is one of my favorite cheeses.

      Reply
      Nami | Just One Cookbook May 4, 2012 at 3:42 am

      Beautiful salad, and I voted! When I clicked the link, it went to thank you for voting page, but I figured out to go back the voting page. GOOD LUCK!!! ^_^

      Reply
      Paleo Mushroom and Sweet Potato Burgers | Wholesome Cook September 23, 2016 at 10:43 am

      […] as a snack straight out of the fridge. If you can’t find pomegranate seeds, something like the Confetti Salad would also work a treat as a […]

      Reply

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