I had to devote a blog post to halloumi salad – because you know how good halloumi is! And if you haven’t tried it yet, I highly recommend it. It’s a Cypriot cheese with a slightly rubbery texture and a salty/savoury flavour, but just perfect. It’s traditionally made from goat’s and sheep’s milk – though sometimes cow’s milk is added, so check the label if you are avoiding cow’s milk.

You can cook it in olive oil in the pan, or even cook it on the BBQ in the summer. I like to cook the halloumi in olive oil with dried basil and black pepper in a frying pan, until it goes a little golden brown – so simple, and it’s so delicious! I also add the tomatoes to the pan to roast them as well.

Now that it’s summer, it’s the perfect time to experiment with salads and a great way to get your leaves in

This salad is personally one of my favourite salads – for the texture, flavour and colours. If you serve it with avocado, you’ll be getting even more of your healthy fats and it will keep you feeling full.

Per person, I use:

A handful of rocket (arugula) for the base, (mixed with the salt and pepper)

3 to 4 slices of halloumi

A good sprinkle of dried basil

A handful of olives

Walnut halves

A handful of tomatoes – roasted in olive oil

Some pomegranate pearls

For the dressing: olive oil, freshly squeezed lemon, cracked black pepper, Himalayan salt

Hope you enjoy it!