Haloumi with saffron tomato salad recipe

By Simon Rimmer

  1. Serves 6-8
  2. Takes 20 minutes to make, 8 minutes to cook, plus marinating and soaking
  3. Rating

Who doesn't love haloumi? This lovely salad is great as part of a barbecue feast or as a light supper – just griddle instead of barbecue the cheese.

tried and tested
Haloumi with saffron tomato salad


  1. 500g haloumi, cut into 2cm chunks
  2. Pinch saffron strands
  3. 6 large red chillies, deseeded and quartered lengthways
  4. 200g cherry tomatoes
  5. 120ml extra-virgin olive oil
  6. 240g bulgur wheat, rinsed
  7. 2 tbsp capers, drained and rinsed
  8. 40ml sherry vinegar
  9. 1 tbsp black onion seeds or kalonji seeds (from ASDA and Waitrose)
  10. Handful rocket leaves


  1. 1. Light/preheat the barbecue and soak 6-8 wooden skewers in warm water for 30 minutes.
  2. 2. Place the haloumi, saffron, chillies, tomatoes and oil in a bowl. Season, cover and set aside for 20 minutes.
  3. 3. Meanwhile, place the bulgur wheat in a bowl, pour over boiling water, cover with cling film, leave for 20 minutes, then fluff up with a fork.
  4. 4. Drain off the excess oil (reserving it in a jug) from the haloumi mixture, then thread the haloumi, chillies and tomatoes onto the skewers and barbecue for 2 minutes each side.
  5. 5. Add the capers, vinegar and onion seeds to the reserved oil and mix well. Stir a few spoonfuls of dressing into the bulgur wheat, then add the rocket.
  6. 6. Divide the salad among plates and top with the barbecued haloumi, tomatoes and chilli. Drizzle with the remaining dressing, then serve.

Nutritional info

Per serving (based on 8): 410kcals, 28g fat (12.1g saturated), 16.3g protein, 25.5g carbs, 1.4g sugar, 1.9g salt

Wine Recommendation

This is surprisingly good with a bone-dry fino sherry, or go for a pale, young Provençal rosé.


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