Halloumi and Red Onion Salad with Sun-Dried Tomato and Olive Dressing recipe

Preparation Time: 20 minutes | Cooking Time: 10 minutes

Halloumi and red onion are griddled until golden and tender, then served with a delicious sun-dried tomato and black olive dressing in this delicious recipe. Perfect for summer!


  • 2 red onions
  • 250g halloumi cheese
  • 3 tbsp. oil from a jar of sun-dried tomatoes
  • 1 1/2 tbsp. lemon juice
  • 1 garlic clove
  • 10 sun-dried tomatoes
  • 12 black olives
  • 50g each rocket and spinach leaves


  1. Peel the onions. Slice into wedges. Whisk together 2 tbsp. oil and the lemon juice and pour 1 tbsp. over the onions. Finely dice the garlic clove, tomatoes and olives and add to the remaining dressing. Set to one side.

  2. Brush a griddle pan with the remaining 1 tbsp. oil. Slice the halloumi 1cm thick.

  3. Heat the griddle pan over a medium heat. Griddle the onion wedges for 4 minutes, then turn over and add the halloumi. Griddle for another 3-4 minutes, turning the halloumi once during cooking, until the onion is tender and the halloumi golden and crisp.

  4. To serve, arrange the rocket and spinach on a large plate. Top with the onions and halloumi, then drizzle with the olive and sun-dried tomato dressing.

If you like, heat the dressing very briefly in a saucepan before serving. Recipe serves 2 as a main and 4 as a starter.

Recipe Details:

  • Author: Laura Young.
  • Published:

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