Go Back
–+ servings
An aerial sunlit view of a green salad topped with haloumi. The salad sits on a white plate against a white marble table

Green haloumi salad with vegan FODMAP friendly pesto

Gluten free, Grain free, FODMAP friendly, Vegetarian
Contains nuts
For a vegan version, simply substitute the haloumi for a vegan variety
Serves 4-6 people as a side
4.34 from 6
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Course Salad
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

For the salad:

  • 1-2 large heads of fancy lettuce
  • 1/4 of a fennel bulb mandolined or finely sliced
  • 1-2 Lebanese cucumbers mandolined or finely sliced
  • 1 avocado finely sliced
  • 1 small handful of toasted almonds
  • 1 X 225 g packet of halloumi each packet provides about 4 decent slices of halloumi, use 2 packs for a larger group
  • 1-2 handfuls of herbs whatever you have on hand (I used half basil and half dill)
  • Sea salt flakes freshly cracked pepper, lemon juice and olive oil, to dress the salad
  • As much vegan pesto as you see fit
  • pitted olives (optional, I used Sicilian)

For the vegan 'pesto': (you could halve these quantities for the salad, but I like to keep extra pesto on hand)

  • 100 g rocket arugula
  • Juice of 1 lemon
  • 1 cup of walnuts
  • 1 cup of olive oil

Instructions
 

  • Blend the ingredients for the pesto together in a high speed food processor until smooth. Adjust for salt, pepper and lemon juice and set aside.
  • Toss and assemble the vegetables and herbs for the salad on a large serving platter. Reserve the pesto, dressing elements, and a couple of herbs for garnish.
  • Heat a nonstick pan over a high heat. Once it is sizzling hot, place the halloumi flat side down in the pan. Give it a minute or two before flipping - there should be a lovely caramelised crunchy surface to the halloumi. Adjust the heat as necessary (halloumi cooks well with residual pan heat so you may like to take it off momentarily) and repeat until all the halloumi is cooked.
  • Arrange the halloumi on the plate and finish with the pesto, dressing and herbs for garnish. Serve while the halloumi is warm.
Tried this recipe?Let us know how it was!