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A zingy Haloumi salad


  • To make the dressing, combine the chilli, garlic, capers, parsley and lemon juice with 4 tbsp oil. Taste for seasoning and set aside.
  • Lightly flour the cheese and then panfry in a thin layer of hot oil until golden on both sides. Drain well on kitchen paper towels.
  • Dress the rocket and red onion with a little fresh oil.
  • To serve, mound the salad on individual plates, arrange the cheese on top and spoon the dressing down the centre.


  • 1 small red chilli, seeded & finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp small capers, rinsed & drained
  • 3 heaped tbsp Italian (flat leaf) parsley, chopped
  • juice of 1 lemon
  • olive oil
  • Haloumi cheese, sliced
  • plain flour
  • a good handful of rocket leaves
  • ½ red onion, very finely sliced

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
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm