Summer days may come and go but Greek Haloumi and Mint Summer Salad is forever! That’s our motto anyway. From side dish to main superstar, this cheesy salad never fails to impress. Who can resist that squeaky, crispy, goodness?
Woohoo it’s the weekend guys and time for another super tasty, super quick, Super Simple Saturday treat.
Earlier this week we’d been thinking about our time on the Greek island of Kos and its incredible Mediterranean cuisine. The meats, vegetables and cheeses that are literally impossible to stop gorging on once you start.
So even though we might’ve failed those stuffed mushrooms earlier this week (#hotpaprikadisaster #whatwerewethinking), we knew there was no way that haloumi would ever let us down. #cheeseinshiningarmour #muststophashtagging
This light and summery Greek Haloumi and Mint Salad came in very handy for last night’s epic feast at my Wandermum and Wanderdad’s place.
Among the flurry of cooking activity in the kitchen we somehow managed to snag a spot for Sarah to fry up the haloumi into squeaky, golden brown deliciousness, while I prepared the salad base.
Which, in all honesty, took about 2 seconds to do while sipping on a glass of mum’s favourite rosé.
Because – priorities.
Super simple, super good amirite?
Once that was done we literally had all of the noms going on because there’s no way Mum and Dad would ever let us go home hungry.
Competing for tummy space were Mum’s light and flaky Sweet Potato & Sundried Tomato Palmiers and Dad’s freshly cooked Snapper in Beer Batter, followed by the tastiest BBQ Grilled Chicken Wings we’ve ever eaten.
Even if Dad still won’t spill the beans on his secret spice mix. Cough.
Greek Haloumi and Mint Summer Salad
The season may be all but over in Australia, but at least we can bring back those summer feels with a killer BBQ and this deliciously zesty salad.
Once that haloumi is ready to go, all you need is a bed of baby spinach and a scattering of cherry tomatoes, then top it all off with a squeeze of lemon and a good drizzling of olive oil.
A crack or two of black pepper and this baby is ready to hit the table and your tummy.
You could make it even simpler by serving up the haloumi all on its own. Once it’s cooked, drizzle over with oil and lemon and pile up with mint. (This also works amazingly with oregano).
Either way, we can pretty much guarantee it won’t last. You should probably go and snap up a piece right now before it hits the table because trust us, you DO NOT want to miss out on haloumi heaven.
What’s your favourite go-to dish to complement a family BBQ?
- 300 g haloumi, sliced into thin strips
- 50 g baby spinach, washed
- ½ cup cherry tomatoes, sliced in half
- Handful mint, roughly chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Black pepper
- Heat 1 tbsp olive oil in a pan over a high heat.
- Fry the haloumi for a minute or two each side until golden brown.
- Place the baby spinach and cherry tomatoes on a serving dish.
- Top with cooked haloumi, drizzle with olive oil and lemon juice and season with black pepper.
- Serve immediately