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Haloumi, cucumber & mint salad


  • Whisk the garlic and oregano with ¼ cup oil, the lemon juice and seasonings. Set aside.
  • Heat a layer of oil in a heavy-bottomed pan and briefly fry the haloumi until golden brown on both sides. Drain well on kitchen paper towels.
  • Then toss the cucumber, red onion, olives and mint with the dressing to taste.
  • To serve, mound the salad on individual plates and top with the haloumi and a sprinkling of the dressing.


  • 1 garlic clove, crushed
  • 2 tbsp chopped fresh oregano
  • olive oil
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • 250 gm haloumi cheese, finely sliced
  • 1 continental (telegraph) cucumber, cut into wedges
  • ½ red onion, finely sliced
  • 2 tbsp pitted black olives, halved
  • 1 good handful small mint leaves

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    3 tbsp1/2 cup
    1 lb450 gm