Haloumi, Courgette, Quinoa & Mint Salad



A bit of fried haloumi jazzes up any salad situation. This combo with raw zucchini, snow peas, quinoa, mint and a lemony dressing is an easy way to get your greens in.


Haloumi, Courgette and Mint Salad


Serves: 4-6

Ready in: 15 mins

Dietary: DF, GF, VEG | VGN Adaptable 




3 tbsp lemon juice

2 tbsp olive oil

1 tsp dijon mustard

1 tsp honey

sea salt and black pepper, to taste


2 medium courgette/zucchini

200g snow peas

⅓ cup fresh mint leaves

1 cup cooked quinoa

200g haloumi



  1. Mix all of the dressing ingredients in a small bowl and set aside. 
  2. Use a vegetable peeler or mandolin to slice the courgette into thin ribbons.
  3. Trim the ends of the snow peas and diagonally cut into 1cm slices.
  4. Roughly chop the mint leaves into strips.
  5. Heat a frying pan to med-high heat and slice the haloumi into 1.5cm strips. Place the slices into the hot pan and cook for a few minutes on each side until browned. Cut the cooked haloumi into bite-sized chunks. 
  6. Toss the courgette ribbons, snow peas, mint, quinoa, haloumi and dressing in a large bowl and transfer to your serving dish.