Halloumi with watercress

Halloumi with watercress
  • Serves icon Serves 4
  • Time icon Ready in 15 minutes

A simple starter recipe made with halloumi, watercress, tomatoes with a parsley and caper dressing.


  • Grated zest of ½ lemon and 2 tbsp juice
  • 5 tbsp olive oil
  • Handful of fresh flatleaf parsley, chopped
  • 2 tbsp small capers, drained and rinsed
  • 8 medium vine-ripened tomatoes
  • 100g watercress
  • 2 x 200g packs of Pittas
  • Pre-sliced halloumi


  1. Preheat the oven to 200°C/fan180°C/gas 6. To make the dressing, whisk together the lemon zest and juice, olive oil, parsley, capers and freshly ground black pepper, then set aside.
  2. Cut the tomatoes into quarters. Divide the watercress and tomato wedges among four plates.
  3. Place the halloumi slices on a baking sheet lined with foil and bake for 2-3 minutes or until just beginning to melt.
  4. Add the hot halloumi to the plates, drizzle with the dressing and serve at once.

delicious. tips

  1. Serve immediately or the halloumi will turn rubbery.


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