Greek Salad with Grilled Halloumi

Halloumi is one of the most protein-dense vegetarian ingredients — around 18g per 100g — and its high melting point means it grills without dissolving. On a Greek salad, the warm, golden halloumi contrasts beautifully with cold, crisp vegetables.

Ingredients

• 250g halloumi, cut into 8 slices
• 2 large tomatoes, roughly chopped
• ½ cucumber, diced
• ½ red onion, thinly sliced
• 100g Kalamata olives
• 60g rocket or watercress
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Black pepper

Method

1. Combine the tomatoes, cucumber, red onion, olives, and rocket on a large serving plate or in two bowls.
2. Mix together the olive oil, lemon juice, oregano, and black pepper to make the dressing.
3. Heat a non-stick griddle pan or frying pan over high heat — no oil needed.
4. Grill the halloumi slices for 1.5–2 minutes each side until golden and slightly charred.
5. Lay the warm halloumi over the salad.
6. Drizzle with the dressing and serve immediately.

Nutrition Notes

Halloumi is higher in fat than most proteins in this collection (around 22g per 100g), but it provides significant protein alongside and is a useful vegetarian option on a cut. The fat is predominantly saturated — account for it in your daily budget.