HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGrapefruit And Halloumi Salad
Grapefruit and Halloumi Salad

Grapefruit and Halloumi Salad

with Strawberry Dressing

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Sweet, savoury and lip-smacking good. Pan-fried halloumi gets touseled with fresh grapefruit segments, crisp snap peas, spring mix and a strawberry dressing. Grab a fork and dig into a plate full of the seasons bounty!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Halloumi Cheese


1 unit


2 tbsp

Strawberry Jam


113 g

Spring Mix

1 unit

Ciabatta Roll


7 tbsp


1 tbsp

White Wine Vinegar


132 g

Mini Cucumber

113 g

Sugar Snap Peas

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat47 g
Saturated Fat28 g
Carbohydrate54 g
Sugar20 g
Dietary Fiber7 g
Protein37 g
Cholesterol40 mg
Sodium2080 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Medium Bowl
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Before starting, preheat your broiler to high. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4ppl) from the stems. Halve, then cut ciabatta into 1-inch pieces. Toss ciabatta and thyme with 1 tbsp oil (dbl for 4 ppl), on a baking sheet. Season with salt and pepper. Broil in the middle of the oven, until golden-brown and crisp, 2-3 min.


Cut cucumbers into 1/2-inch thick half-moons. Trim, then cut snap peas in half. Cut the halloumi into 1/4-inch thick slices. Rinse halloumi in cold water and pat the slices dry with paper towels.


Meanwhile, place grapefruit, flat-end down, on a cutting board. Cut peel away from flesh from top to bottom, turning the grapefruit as you go. Once peel is removed, slip a paring knife along each side of the white lines (membranes) of grapefruit to release segments into a medium bowl. Squeeze the remaining grapefruit juice from the membranes into a large bowl.


Add strawberry jam, vinegar and 1 tbsp oil (dbl for 4ppl) to the large bowl with the grapefruit juice. Whisk together, then season with salt and pepper and set aside.


Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then halloumi. Pan-fry, until golden-brown, 2-3 min per side. (NOTE: for 4ppl cook in 2 batches using 1/2 tbsp oil for each batch)


Add the ciabatta, spring mix, cucumbers and snap peas to the large bowl with the dressing. Toss to combine. Divide the salad between plates and top with the halloumi and grapefruit segments.