Pan-fried halloumi and honeyed tomato salad

Pan-fried halloumi and honeyed tomato salad

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  • 4
  • Easy
  • Carb Conscious
  • 30 minutes
  • 5 minutes
  • Klein Constantia Sauvignon Blanc 2012


  • 250 g halloumi
  • Flour, for dusting
  • 2 T canola oil
  • 4 ripe salad tomatoes, thinly sliced
  • 100 g ripe cherry tomatoes, thinly sliced
  • Radish sprouts, for serving
  • Fresh basil, for serving
  • Olive oil, for drizzling
  • Honey, for drizzling

Cooking Instructions

Slice the halloumi into three or four slabs and dust in flour.

Heat the canola oil in a non-stick pan over a medium to low heat and, when hot, add the halloumi, a couple of slabs at a time. Fry for 30 seconds to 1 minute on each side, or until golden brown. Remove from the pan and drain on kitchen paper.

Arrange the halloumi on a large plate, top with the sliced tomatoes, sprinkle over the radish sprouts and basil leaves.

Drizzle with olive oil and honey and serve immediately.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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