Appetiser Recipes/ Home/ Main Course

Strawberry Haloumi Salad | Summertime Winner |

Haloumi Salad with strawberries

Haloumi Salad with strawberries is a real winner for a quick and easy summertime lunch or picnic. Very little preparation and a wonderful taste delivered in minutes. The dish makes a great starter for a more formal dinner or is just as good served on its own with a bottle of wine. No stress and a simple to prepare dish that has the full flavours of summer. Perfect for vegetarians and cheese-lovers alike, haloumi is an impressively versatile ingredient to cook with. Haloumi holds its shape well, is mild enough to take on other flavours.

If you love a great salad – why not try these recipes:

Watermelon, Feta and Mint Salad | Delish

Fennel and Orange Salad | Refreshing and Zesty

Pacific Salad | Polynesian Sunshine Platter |

Wine Matching Strawberry Haloumi Salad

As Haloumi Salad is delicately flavoured we decided to serve Benjamin Darnault Pique Nique Rose 2020. Top-drawer rosé that’s fresher than a morning daisy. Think freshly crushed strawberries with a couple of raspberries thrown in to boot, combined with freshly whipped cream and a nice sharp bite. Top-drawer rosé and fresh as a morning daisy. Ben gets his grapes for this wine from a cooperative high in the Languedoc hills – so you’re getting boutique quality rosé for a supermarket snip! Available from Naked Wines 

Take advantage of our Naked Wines offer and get a healthy £75 off your first order – 

Haloumi Salad with Strawberries

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Marc Spendlove-Kruger Serves: 2
Prep Time: 5 Minutes Cooking Time: 5 Minutes


  • 12 Fresh Strawberries, halved
  • 30 ml Olive Oil
  • ¼ Lemon, juiced
  • 1 ml freshly ground pepper
  • 10 leaves fresh mint finely chopped
  • 10 ml Brown Sugar
  • 2 100gm Haloumi Slices
  • 20 ml Olive Oil
  • 1 Handful of mixed salad leaves per person



In a bowl, add the strawberries and olive oil


Squeeze the lemon juice over the ingredients


Add the black pepper, fresh mint and brown sugar


Stir well and all the sauce to macerate for at least 15 minutes


In a non stick pan, on a medium heat, fry the Haloumi in the olive oil until golden brown on both sides


To serve place the salad leaves oil the centre of a plate and place the haloumi on top Add the strawberries on top, cover with the sauce and garnish with fresh mint

You Might Also Like

No Comments

Leave a Reply