Green Halloumi Salad with Wholegrain Mustard Dressing

This vibrant salad is a wonderful blend of tastes and textures. It is preferable to cook the halloumi just before serving so that it is piping hot but will still be delicious if that’s not possible.  


Green Salad Halloumi


  • ½ cup shelled edamame (find these in the freezer section)
  • 1 medium zucchini
  • 180g halloumi cheese
  • 2 radish – cut into very thin slices
  • 80g wild rocket leaves
  • Olive oil for frying halloumi


  • Juice of 1 lemon
  • 45mls olive oil
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon sugar
  • Sea salt and cracked black pepper


  1. Place all the dressing ingredients into a jar. Shake well to combine. Season generously.
  2. Cover the edamame beans in boiling water in a bowl. Leave for 1 minute before draining well.
  3. Use a vegetable peeler to slice ribbons lengthways from the zucchini. Work around the zucchini, stopping when you reach the seedy centre.
  4. Heat a generous glug of oil in a sauté pan over a medium heat. Cut the halloumi into slices and fry until golden on each side.
  5. To assemble: Scatter the rocket leaves and zucchini ribbons over a platter or large plate. Top with the radish and edamame beans. Drizzle half the dressing over. Lay the halloumi on top and garnish with a good dusting of cracked black pepper.
  6. Serve immediately with the remaining dressing on the side.

Serving Suggestion

Serving Suggestion

Serve this salad as part of a meal whether that be on the side of some roast chicken or to accompany the BBQ.