Haloumi, cherry and baby spinach salad with a creamy pesto dressing

January 12, 2015 (Last Updated: January 11, 2019)
Haloumi, cherry and baby spinach salad with a creamy pesto dressing recipe

This haloumi, cherry and baby spinach salad with a creamy pesto dressing is refreshing and perfect for a lazy summer’s day with friends and family.

Print Recipe

Haloumi, cherry and baby spinach salad with a creamy pesto dressing

Serves: 4
Cooking Time: 20 mins

Ingredients

  • Dressing

  • 250g Greek yoghurt
  • 30ml (2 tbsp) rocket pesto
  • 60ml (¼ cup) milk
  • squeeze fresh lemon juice

  • Salad

  • 5ml (1 tsp) olive oil
  • 4 thick haloumi slices, cut horizontally
  • 100g baby spinach leaves
  • 160g cherries
  • 60ml (¼ cup) shelled pistachios
  • 1 lemon, sliced into wedges

Instructions

1

For the dressing, stir together all of the ingredients in a bowl or jug.

2

For the salad, heat the oil in a pan over medium heat. Fry the cheese until golden and tender, about 1 minute on each side.

3

Add some dressing and spinach to each plate. Top with a haloumi slice and scatter with cherries and pistachios. Serve with a side of extra dressing and a lemon wedge for squeezing over the cheese.

Notes

To turn this into a meat-lover’s salad, simply add a few slices of Parma ham.

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January 12, 2015 (Last Updated: January 11, 2019) By
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