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Salad Halloumi

Halloumi Salad with Apricots, Avocado & Almonds

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


  • 225g (7oz) halloumi
  • 30ml (2 tbsp) vegetable oil
  • 8 apricots, washed and halved
  • 150g mixed leaf salad, washed
  • 1 large avocado, peeled and cubed
  • 60ml (4 tbsp), slivered almonds


  1. Soak the halloumi in a bowl of water for 2 hours.
  2. Drain the cheese, pat it dry and cut it in 8 even slices.
  3. Heat a large frying pan with 15ml (1 tbsp) of vegetable oil and fry the cheese slices until browned on both sides. Drain the halloumi on kitchen towel.
  4. Next, add the remainder of the oil to the pan and fry the apricot halves on both sides until lightly browned.
  5. Evenly divide the leaves, avocado, apricots, cheese and almonds among 4 plates and serve immediately.


  • Use a salad dressing of your choice, even in this case I didn’t feel the need to use any.
  • This makes a light lunch but you can increase the quantities to your desire to make a starter or big main course.
  • Toast the almonds if you can, for a nuttier flavour.
  • Category: Starter
  • Cuisine: International


  • Serving Size: 1 serving
  • Calories: 356
  • Sugar: 8.4 g
  • Sodium: 5 mg
  • Fat: 26.9 g
  • Saturated Fat: 10 g
  • Carbohydrates: 13.8 g
  • Fiber: 5.6 g
  • Protein: 15.7 g