Haloumi is a great source of calcium and a good low-fat cheese to include in salads, I love that it’s ‘meaty’ and substantial, albeit a little squeaky texture. It’s especially wonderful when sliced and pan fried. For something different, I marinate a whole block of haloumi in lime juice, then pan fry it whole, before slicing and serving, it turns out seared and crispy on the outside with a smooth and creamy centre.

7 Responses to “Quinoa and lentil salad with asparagus, mint and haloumi”

  1. March 24, 2013 at 4:42 am

    Beautiful recipe – Perfect for the start of Spring. I look forward to making this.
    Lisa

  2. Claire
    April 5, 2013 at 7:01 pm

    We had this for dinner & it was beautiful, thank you !

  3. April 12, 2013 at 8:09 am

    Lovely, lovely recipe… I’m off to try :)

  4. Louise Fazzalari
    April 22, 2013 at 8:13 pm

    Perfect salad, the season for fresh asparagus has just started here,in France so I am really enjoying this recipe. Only draw back is, haloumi is virtually impossible to find so I have used feta or goats cheese, not the same effect as haloumi but still good.

  5. May 11, 2013 at 5:24 am

    I made it tonight and it was a winner, so fresh and tasty! Thanks for sharing –I am always looking for vegetarian inspiration and we really don’t eat much meat at all this way! Lovely.

  6. July 14, 2013 at 8:33 am

    I just added a yellow bell pepper to be more colorfull. Great recipe! Thank you for sharing it

  7. September 28, 2014 at 5:04 am

    Lovely recipe x

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