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'Confetti' salad with warm haloumi

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


  • 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


To make the salad:

  • Arrange salad leaves in your bowl.
  • Dice tomatoes and cucumber, place them into a mixing bowl and add drained corn kernels.
  • Add sweet chilli sauce and mix well.

In the meantime, prepare haloumi:

  • Slice cheese into 0.5cm slices.
  • Heat a small fry pan over low heat.
  • Place haloumi slices in the pan and fry, on both sides until slightly golden.
  • Remove from pan and chop into chunks.

To serve:

  • Distribute 'confetti' vegetables over the leaves. Top with fried haloumi chunks.
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