Halloumi, tomato and cucumber salad


  • 250 g halloumi
  • 2 sugars
  • 2 spring onions
  • 1 green pepper
  • 1 organic cucumber
  • 2 large tomatoes
  • 8 sprigs of basil
  • 4 tablespoon(s) of olive oil
  • the zest of 1 organic lemon


  1. Slice the halloumi then grill it in a fat-free non-stick pan for 4 minutes on each side.

  2. Thinly slice the lamb’s lettuce. Cut the onions and half of the deseeded pepper into strips. Cut the remaining half pepper into small cubes, the cucumber into slices and the tomatoes into half-slices.

  3. Chop half of the basil, mix the rest with the olive oil.

  4. In a salad bowl, arrange the vegetables, then add the halloumi slices.

  5. Drizzle with basil oil and sprinkle with chopped basil.

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