Jamie Oliver

Grilled halloumi, spinach and toasted seed salad

With fresh peas and crunchy fennel

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Grilled halloumi, spinach and toasted seed salad

Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    884
    44%
  • Fat
    71.4g
    102%
  • Saturates
    25.9g
    129%
  • Protein
    33.8g
    75%
  • Carbs
    21.1g
    8%
  • Sugars
    11.4g
    13%

Of an adult's reference intake

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Ingredients

  • 1 handful sunflower or pumpkin seeds
  • 2 carrots , peeled
  • 1 bulb fennel , trimmed and halved
  • 2 large handfuls baby spinach leaves , washed and spun dry
  • 100 g fresh peas , podded
  • 250 g halloumi cheese , cut into 1cm slices
  • 1 lemon
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
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Method

  1. A quick and healthy Mediterranean meal.
  2. Toast the seeds in a dry frying pan over a high heat, moving them around the pan from time to time so they don't burn. This will only take a couple of minutes. Put to one side. Using a speed peeler, cut the carrots and the fennel bulb into thin ribbons. Place in a bowl with the spinach and peas.
  3. Place your halloumi in a really hot frying or griddle pan, and give the slices a minute or so on each side. The cheese will soften slightly as it cooks. Dress your salad with a good squeeze of lemon juice, about twice as much olive oil, and a pinch of salt and pepper. Toss to coat everything in the dressing. Have a taste and add some more seasoning or lemon juice if you like.
  4. To serve, tear the pieces of halloumi over the salad and sprinkle with the toasted seeds.
  5. Tip: If you can’t get hold of any halloumi, tear cold, cream mozzarella over the top instead.

Tip

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Nutrition per serving
  • Calories
    884
    44%
  • Fat
    71.4g
    102%
  • Saturates
    25.9g
    129%
  • Protein
    33.8g
    75%
  • Carbs
    21.1g
    8%
  • Sugars
    11.4g
    13%

Of an adult's reference intake


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