Golden Haloumi Salad
Prep time
Total time
Serves: 1
  • Haloumi x 3 slices
  • Oak Leaf Lettuce (red and green combination) x handful
  • Rocket (also known as arugula) x handful
  • Fire roasted capsicum (roasted red bell pepper - buy in jar) x 6 strips
  • Eggs x 1.5
  • Olive oil x 1 teaspoon
  • Dressing
  • Sunflower oil x 3 teaspoons
  • White wine vinegar x 1 teaspoon
  • English Mustard x ¼ teaspoon
  • Honey x ½ teaspoon (substitute for sugar or maple syrup if you can't have honey)
  • Lemon (juice from ¼ lemon)
  1. To make the dressing: Add dressing ingredients to small jar and shake until well combined
  2. Place the oak leaf and rocket lettuce on a plate
  3. Top with strips of fire roasted capsicum/red bell pepper (or roast ¼ a capsicum & remove skin)
  4. Pan fry the haloumi on medium on both sides until soft (in 1 teaspoon olive oil)
  5. Soft boil the eggs (2 minutes), peel and cut in halves
  6. Add the haloumi and eggs to the salad plate
  7. Drizzle salad dressing over lettuce and haloumi (give dressing a good shake first)
Note 1: The preparation time will be longer if you have to make your own fire roasted capsicum (ideally done in a wood fired oven, but you can also just roast the capsicum in a normal oven).

Note 2: If you choose to use a different dressing, it is best to use a subtle one with lemon ideally.
Recipe by My Food Temple at