Halloumi Salad Easy

Dukkah works well just on its own with crusty bread and good quality dipping oil, as a topping for soups or salads.


  • 1 block of halloumi
  • Little oil for frying
  • Lettuce leaves
  • Cooked peas and broad beans
  • Mint leaves
  • For the dressing:
  • 2 tablespoons of good quality oil
  • 1 garlic clove, finely minced
  • 1 teaspoon of dijon mustard
  • 1/2 teaspoon of sea salt
  • 1 tablespoon of cider vinegar

For the Dukkah:

  • 50g hazelnuts
  • 50g almonds
  • 50g pistachios
  • 50g cashews
  • 50g sesame seeds
  • 2 tablespoon of cumin seeds
  • 2 tablespoon of coriander seeds
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried mint
  • 1/4 teaspoon of chilli flakes


For the dressing, combine all the ingredients and leave to one side.

Preheat the oven to 180C.

Spread the nuts on a large baking tray and toast for 4-5 minutes, then remove from the oven and leave to cool.

Either coarsely chop or process the nuts in a food processor and pour into a bowl.

Get a large pan and place over high heat and dry fry the sesame seeds until golden for 1-2 minutes and add to the nuts. Add the coriander and cumin seeds and chilli flakes into the same pan and toast for 1-2 minutes, until the seeds start to ‘pop’ and dance in the pan. Then, either grind them in a coffee grinder or pound until fine in a mortar and pestle and add to the nut mixture.

Add the rest of the ingredients and mix well.

We added a little dried cornflower for it’s stunning blue colour.

Keep in an airtight container.

To cook the halloumi: preheat the extra virgin rapeseed oil in a large pan and slice the cheese.

Fry on medium high heat until golden brown and crispy.

Arrange the lettuce, peas and broad beans on a plate and top with halloumi.

Sprinkle with the dukkah spice mix and pour over the dressing and mint.