Halloumi with caper, lemon and chilli dressing

Halloumi with caper, lemon and chilli dressing

  • serves 3
  • A little effort

This halloumi salad with caper, lemon and chilli dressing makes a great midweek meal, and, thanks to the mixed grains, is filling too. Plus, it's on the table in just 10 minutes.





  • mixed cooked grains (such as spelt or quinoa) 250g pouch
  • lemon 1, juiced
  • mint or coriander or parsley or use a mix
  • tomato 1 large, diced
  • spring onions 2, chopped
  • halloumi 1 block, sliced
  • olive oil
  • capers 2 tsp
  • red chilli 1, finely chopped
  • garlic ¼ small clove, crushed


  • Step 1

    Tip the grains into a bowl. Add a good squeeze of lemon and some seasoning, then toss through the herbs, tomato and spring onion.

  • Step 2

    Fry the halloumi in a non-stick frying pan until golden. Whisk 1 tbsp olive oil with the lemon juice, the capers, chilli and garlic.

  • Step 3

    Put the grain salad on plates. Top with the halloumi slices and spoon over the dressing.

Nutritional Information

  • Kcals 482
  • Fat 29.2g
  • Saturates 14.6g
  • Carbs 28.3g
  • Fibre 4.1g
  • Protein 24.4g
  • Salt 2.5g