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  • 500g piece of haloumi
  • 2 tbs olive oil
  • 150g green beans, stalk ends removed
  • 3 spring onions, ends trimmed, roughly chopped
  • 1 cup basil leaves
  • 5 spring thyme, leaves removed, stems discarded
  • 1 lemon, peel removed with a vegetable peeled (reserve fruit for juicing)
  • 100g baby spinach
  • bunch watercress, leaves picked
  • Dressing:
  • 3 tbs olive oil
  • good pinch sugar
  • 2 cloves garlic
  • juice from lemon
  • sea salt flakes and freshly ground black pepper


  1. Slice the haloumi into thick slices and pat dry with paper towel. Rub each piece with a little of the oil.
  2. Head a griddle pan or bbq grill pate over medium high heat until hot. Cook the haloumi for 1-2 minutes on each side or until browned. Remove and set aside.
  3. Fit the blade to the food chopper. Add the beans and spring onions. Place on the lid and process on speed for 5 seconds to roughly chop. Add the basil, thyme and lemon rind. Process 5 seconds or until chopped.
  4. Place the spinach, watercress and chopped greens in a large bowl.  Lightly toss and set aside.
  5. Fit the blade to the food chopper. Add the dressing ingredients to the chopper bowl. Process on speed 5 until combined. 
  6. Arrange the salad on a serving plate, top with the haloumi and drizzle with the dressing. Serve immediately.