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Seared halloumi salad with champagne vinaigrette

A fun and simple salad with lots of fresh, spring flavours and ingredients like mint, peas, arugula, and creamy halloumi. Served with a bright champagne vinaigrette, add this side dish to your holiday dinner to keep things fresh. 



Champagne Vinaigrette

  • 40ml extra virgin olive oil
  • 30ml champagne vinegar
  • A handful of finely chopped mint
  • A small handful of finely chopped chives
  • A small handful of roughly chopped pistachios

Seared Halloumi

  • 8 slices x 1inch thick cut halloumi


  • 5 radishes, sliced thin
  • 1/2 cup blanched fresh peas
  • 2-3 handful of baby arugula
  • Salt and pepper, to season


  • Crusty bread



  1. Add olive oil, champagne vinegar, and a few pinches of salt and pepper into a medium-sized mixing bowl, stirring gently incorporating ingredients. 
  2. Add mint, chives and pistachios to the mixing bowl as well, and gently stir together for about 60 seconds. 
  3. Put vinaigrette to the side for serving. 


  1. In a large saute on high heat, add a light drizzle of olive oil coating the whole surface area of the pan. 
  2. Place halloumi slices into the pan and cook on both sides for about 90 seconds or until each side is golden brown. Flipping only once.
  3. Once golden brown, turn the heat off and put the pan to the side.


  1. In a medium mixing bowl, add radishes, peas and arugula and lightly toss together. (No dressing required, just toss raw vegetables together)


  1. On a large dinner plate, add cooked slices of halloumi lining the centre of the plate from the top to the bottom of the plate.
  2. Scatter mixed vegetables surrounding the halloumi all the way around the plate. (Halloumi should still be visible in the centre of the plate here. A little overlap is ok). 
  3. Drizzle vinaigrette on the vegetables. 
  4. Serve with crusty bread. Enjoy! 

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