This tasty cheese salad - originally from Greece - is suitable for vegetarians and very simple to make. Plum tomatoes give the best flavour.


  • 500g halloumi cheese

  • 4 baby gem lettuces

  • 8 plum tomatoes

  • 2 cloves garlic finely sliced

  • 1 tablespoon chopped thyme

  • Salt, sugar and pepper to taste

  • 2 tablespoons each of balsamic vinegar and olive oil

  • Vinaigrette:

  • 1 lemon

  • 4 heads of garlic, separated, poached in boiling water for 20 minutes and peeled

  • 400ml grapeseed oil

  • Water to loosen

  • Salt and pepper to taste


  • 1.

    Pre heat the oven to 180 C. Slice the tomatoes in ½ and lay on a baking sheet, season with sliced garlic, thyme, a sprinkle of salt, sugar and pepper, olive oil and balsamic vinegar. Roast for 1 hour or until their size has reduced by half. Keep warm.

  • 2.

    Heat a griddle pan over a high heat. Cube the halloumi into bite sized pieces and griddle until a good dark crust is formed. Break the lettuce up and wash thoroughly. Drain and keep to one side.

  • 3.

    Put the vinaigrette ingredients into a blender. Pulse until smooth and emulsified. Add water to get a pouring yet coating consistency. In a bowl combine the lettuce, tomatoes, halloumi with 8 tablespoons of the dressing, toss together and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1342kj
  • Fat Total 126g
  • Saturated Fat 28g
  • Protein 22g
  • Carbohydrate 37g
  • Sugar 15g
  • Sodium 1164mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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