Grilled halloumi salad

Paul Bloxham combines griddled halloumi, balsamic roast tomatoes and a garlic dressing to flavourful effect in his Mediterranean-inspired salad
By Paul Bloxham
Grilled halloumi salad
  • Rating:
  • Serves: 4
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 8 plum tomatoes
  • 2 clove garlic, finely sliced
  • 1 tbsp thyme, chopped
  • salt, and freshly ground pepper
  • sugar, to taste
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 500 g halloumi cheese, cut into bite-sized cubes
  • 4 baby gem lettuce, separated into leaves

For the vinaigrette:

  • 4 heads of garlic
  • juice of 1 lemons
  • 400 ml grapeseed oil
  • salt, and freshly ground pepper


1. Preheat the oven to 180°C/gas 4.

2. Lay the tomato slices on a baking sheet and sprinkle over the garlic, thyme, salt and freshly ground pepper, a touch of sugar, balsamic vinegar and the olive oil.

3. Roast for 1 hour or until their size has reduced by half. Keep warm.

4. Meanwhile, make the vinaigrette. Separate the heads of garlic into individual cloves. Bring a pan of water to the boil, add in the garlic cloves and poach for 20 minutes. Drain and peel.

5. In a blender or food processor, place the poached garlic, lemon juice and grapeseed oil. Pulse-blend until smooth and emulsified.

6. Add water to achieve a pouring yet coating consistency.

7. Heat a griddle pan over a high heat. Griddle the halloumi until a good dark crust has formed on the cheese.

8. In a serving bowl combine the lettuce, roast tomatoes and freshly griddled halloumi with 8 tablespoons of the vinaigrette (storing the remainder for future use). Toss together and serve immediately.

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