‘Confetti’ salad with warm haloumi

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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
Recipe type: Salad, Haloumi, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
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.
For the salad:
  • 250g mixed salad greens
  • 2 ripe tomatoes
  • 1 Lebanese cucumber
  • 165g can of unsweetened corn
  • 2 tbsp sweet chilli sauce
  • 100g haloumi cheese
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 Responses to ‘Confetti’ salad with warm haloumi

  1. Eha says:

    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 . . .

  2. Anne S says:

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

  3. Mel says:

    Bring on summer! Very pretty, thanks for sharing.

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

  5. Courtney says:

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

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

  7. Sissi says:

    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.

  8. I like the name of your salad!

  9. Clare Cooks! says:

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

  10. Nami | Just One Cookbook says:

    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!!! ^_^



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