This Mary Berry Pan-Fried Halloumi and Vegetable Salad with Herb Dressing is a fresh and savory recipe, which includes halloumi cheese and grilled courgettes. It’s a classic, foolproof recipe, ready in about 30 minutes.
Mary Berry Pan-Fried Halloumi and Vegetable Salad with Herb Dressing Ingredients
Salad
- 2 tbsp olive oil
- 2 courgettes, sliced in long thin strips
- 2 red peppers, deseeded and thickly sliced
- 4 large tomatoes
- 1 large cos lettuce, sliced widthways
- 115g (4oz) pitted soft black olives
- 2 tbsp each freshly chopped mint, dill, chives and parsley
- 250g (9oz) halloumi cheese, sliced horizontally into 3 pieces
Herb Dressing
- 2 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 8 tbsp sunflower oil
- 2 tbsp runny honey
- Squeeze of lemon
How To Make Mary Berry Pan-Fried Halloumi and Vegetable Salad with Herb Dressing
- Marinate The Courgettes: Toss courgette strips in 1 tbsp olive oil, salt, and pepper.
- Grill The Courgettes: Fry on high heat until browned on both sides. Set aside.
- Cook The Peppers: Fry peppers until slightly charred but still crisp. Remove and set aside.
- Prepare The Tomatoes: Score tomatoes, boil briefly, peel, and slice.
- Assemble The Salad: Spread lettuce on a platter, top with courgettes, peppers, tomatoes, olives, and half the herbs.
- Mix The Dressing: Whisk together all dressing ingredients. Stir in remaining herbs and season.
- Cook The Halloumi: Cut cheese into triangles, fry on high heat until golden and soft.
- Finish And Serve: Place halloumi on salad and drizzle with herb dressing.
Recipe Tips
- How to keep halloumi from getting rubbery: Fry it just until golden, about 2 minutes per side.
- Can I make it ahead? Yes, assemble the salad up to 2 hours ahead; add dressing just before serving.
- Can I use another cheese? Paneer or grilled feta can be used, though the flavor will vary.
- Is this dish vegetarian? Yes, ensure the halloumi is made with vegetarian rennet.
- What other herbs work? Basil or tarragon can be substituted for variety.
What To Serve With Halloumi and Vegetable Salad
This dish makes a great lunch or light dinner. Serve it with:
- Warm crusty bread
- Hummus and pita
- Grilled chicken skewers
- Lentil soup
- Couscous with lemon and herbs
How To Store Halloumi and Vegetable Salad
Refrigerate: Store undressed salad in a sealed container for up to 1 day. Add fresh dressing and cheese when ready to serve.
Do Not Freeze: Halloumi and fresh veggies do not freeze well.
Halloumi and Vegetable Salad Nutrition Facts
- Calories: 585 kcal per serving
- Protein: 21g
- Fat: 45g
- Carbohydrates: 18g
- Fiber: 5g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I grill the vegetables instead of frying?
Yes, grilling gives a smoky flavor and works beautifully.
Do I need to peel the tomatoes?
It helps the texture, but you can skip peeling if in a hurry.
Can I prep the dressing in advance?
Yes, it keeps well in the fridge for up to 3 days.
What’s the best way to serve this salad?
Serve slightly warm or at room temperature for the best flavor.
Mary Berry Pan-Fried Halloumi and Vegetable Salad with Herb Dressing
Description
A vibrant Mediterranean salad with golden halloumi, grilled courgettes, sweet peppers, and a zesty herb dressing—perfect for warm-weather meals.
Ingredients
Dressing:
Instructions
- Toss courgettes with olive oil, salt, and pepper.
- Fry courgettes and peppers until golden.
- Boil, peel, and slice tomatoes.
- Layer lettuce, veggies, tomatoes, olives, and herbs on a platter.
- Mix dressing ingredients, stir in herbs, and season.
- Slice and fry halloumi until golden.
- Top salad with cheese and drizzle dressing.
Notes
- Assemble salad ahead, but add dressing and cheese last-minute
- Use a hot pan for perfectly golden halloumi
- Store leftover dressing in fridge for later use
- Not suitable for freezing due to texture changes