Greens, strawberries and halloumi salad

An easy salad that combines leafy greens with the sweetness of strawberries and the tangy taste of halloumi cheese.  


120g mixed salad leaves 

1 large handful of baby spinach 

1 punnet strawberries, sliced or quartered 

1 cup mint leaves 

1/2 cup toasted slivered almonds

1 block (200-250g) halloumi cheese, sliced or cut into bite size pieces


1/3 cup olive oil 

1 tsp harissa paste

1½ tbspn pomegranate molasses

1½ tbspn balsamic vinegar 

½ tsp salt flakes



Step 1. 

Place salad leaves, spinach, strawberries and mint on serving platter. For dressing, place all ingredients in a jar and shake to combine. Taste and adjust if necessary. 

Step 2

Place a fry pan over medium heat and gently fry halloumi until golden on each side (you don’t need oil). 

Step 3. 

Drizzle most of the dressing over salad. Toss gently then top with haloumi and almonds. Pour over remaining dressing.

Serves 4-6. 

Better Together Kitchen 2

Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.