Warm haloumi salad

Haloumi is best served straight from the pan or grill, so dish it up quickly after frying. Za'atar is a Middle-Eastern blend of dried herbs with sesame seeds that gives a wonderful freshness to this salad. It's available at fine food stores or Middle-Eastern grocery stores.


  • 350g haloumi
  • 1 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • sea salt and freshly ground pepper
  • 120g seedless flame grapes, on the vine
  • Seeds of 1/2 pomegranate
  • Cup de-seeded ligurian olives
  • 40g baby rocket leaves
  • Small handful of mint leaves
  • 2 tsp za'atar (Middle-Eastern spice mix)


Cut the haloumi into 12 slices.

Make a dressing with the lemon juice, 3 tbsp olive oil and seasoning.

Remove the grapes from the vine, wash and cut in half. Place the grapes in a bowl with the pomegranate seeds, olives and rocket. Tear the mint leaves and add to the salad.

Heat the remaining oil in a non-stick pan over high heat. Pan-fry the haloumi for a minute each side until golden.

Mix the salad with the lemon dressing. Place the haloumi over four plates with the salad on top. Sprinkle with some za’atar and serve immediately.

NOTES: Want something to drink?

Try a Chardonnay blend with refreshing acidity to complement this meal. Inspired by the some of the great wines from the South of France, the 2013 Fighting Gully Road 'Aquila' from Beechworth, Victoria, has a lovely texture. Expect to see ripe nectarine, hints of crushed stone, wild honey and white florals.

First published in the Good Weekend.