Marinated Haloumi Salad Recipe

Name: Marinated Haloumi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable or olive oil; 1 tsp finely grated lemon peel; 2 tbsp lemon juice; 2 tsp dried oregano leaves; 1 tsp red pepper flakes; 3 oz haloumi, thickly sliced crosswise; 1 medium eggplant, sliced; 1 medium red pepper, seeded and thickly sliced; 1 medium zucchini, thickly sliced diagonally; 1 can (15 oz) cannellini beans, drained and rinsed; 4 oz baby spinach leaves

Servings: persons

1/4 cup vegetable or olive oil
1 tsp finely grated lemon peel
2 tbsp lemon juice
2 tsp dried oregano leaves
1 tsp red pepper flakes
3 oz haloumi, thickly sliced crosswise
1 medium eggplant, sliced
1 medium red pepper, seeded and thickly sliced
1 medium zucchini, thickly sliced diagonally
1 can (15 oz) cannellini beans, drained and rinsed
4 oz baby spinach leaves

1
Combine the oil, lemon peel and juice, oregano and red pepper flakes in a glass or ceramic dish. Season with pepper.
2
Add the haloumi and vegetables and turn to coat. Cover with plastic wrap. Refrigerate for at least 2 hours to marinate, turning occasionally.
3
Heat a large grill pan on high heat. Drain the vegetables and haloumi, reserving the marinade. Spray the eggplant, peppers and zucchini with oil. Grill, in batches, for 2-3 mins or until browned and just tender.
4
Transfer the vegetables to a large heatproof bowl. Add the beans and spinach and toss to combine. Grill haloumi for 1-2 mins each side or until golden brown and starting to soften. Add to the vegetable mixture.
5
Divide the salad among shallow serving bowls. Serve drizzled with the reserved marinade.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup vegetable or olive oil, 1 tsp finely grated lemon peel, 2 tbsp lemon juice, 2 tsp dried oregano leaves, and more.

Yes, Marinated Haloumi Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Haloumi Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions