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Panfried Haloumi with a Greek country salad


  • Whisk up ½ cup oil with the vinegar, garlic, oregano and seasonings. Taste for seasoning and set aside.
  • In another bowl, toss together the onion, cucumber, tomatoes, capsicum, lettuce and olives  with dressing to taste.
  • Then fry the cheese in hot oil until brown and crispy on both sides. Drain well on kitchen paper towels.
  • To serve, mound the salad on individual plates and top with the cheese and a squeeze of lemon juice.


  • olive oil
  • a good splash of red wine vinegar
  • 1 garlic clove, crushed
  • 1 tbsp small fresh oregano leaves
  • freshly ground salt & pepper
  • ½-1 red onion, finely sliced
  • ¼-½ telegraph (continental) cucumber, halved lengthways & finely sliced
  • 8 cherry tomatoes, quartered
  • ½ green capsicum, cored, seeded & finely sliced
  • a large handful of frisee lettuce
  • 8 pitted black olives
  • 4-8 thick slices haloumi cheese
  • 1 lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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