Halloumi, nut and olive salad

The sun was shining into my kitchen as I did my pre-lunch fridge surfing, prompting me to pull together a little salad in celebration of the first free Vitamin D of the year.


  • Bag of salad
  • Halloumi
  • Hazelnuts
  • Pine nuts
  • Black olives
  • Extra virgin olive oil


  • Dry fry the halloumi in slices, keeping a sharp eye so that it browns but doesn’t burn.
  • Meanwhile arrange salad leaves, hazelnuts, pine nuts and pitted black olives* in a bowl.
  • When the halloumi is cooked place on top of the salad and drizzle with a little extra virgin olive oil and fresh lemon juice.


* I have discovered the small sachets of pitted black olives by Crespo. They are delicious and a far cry from the horrible pitted ‘black’ olives that are really green olives dyed with squid ink.

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