A vibrant summer dish marinated in honey with salad, avocado and a zesty salad dressing.

  • Serves: 6 people
  • Prep time: 20 minutes
  • Cooking time: 15 minutes
    • Greek
    • Gluten Free
    • Vegetarian

    Honey Grilled Halloumi salad

    Recipe Information

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    2 x 225g packs Halloumi

    60ml Squeezy Honey

    Juice of ½ a Lemon

    Fresh Thyme Leaves

    30ml Olive Oil

    90g bag Rocket & Baby Leaf Salad

    150g Cherry Tomatoes

    10g Fresh Mint Leaves

    1 Large Red Onion

    1 Large Ripe Avocado

    Sea Salt and Black Pepper

    For the dressing

    Juice of ½ a Lemon

    2 tsp Honey

    50ml Olive Oil

    ½ tsp Mustard

    1 flat tsp Tomato Purée



    Put the squeezy honey and lemon juice in a shallow bowl, season with some salt and pepper, scatter over some thyme leaves and mix well.

    Slice each block of halloumi into 5 pieces and then put in with the honey mix, spoon over the dressing and allow to soak for at least an hour in the fridge.

    To make the salad

    Cut the tomatoes in half. Peel and thinly slice the red onion. Cut the avocado in half, remove the stone and scoop out the flesh and chop. Pour a little lemon juice over to stop them going brown. Toss all of the above with the rocket, mint and baby leaf salad.

    To make the dressing

    Mix all the ingredients together and whisk. Remove the halloumi slices from the marinade. Heat the olive oil in a frying pan and fry the halloumi on both sides until brown. Place the halloumi on top of the salad and serve alongside the dressing.