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.

No additional tips available.

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

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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.

Marinated Haloumi Salad

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