This easy Jamie Oliver 5 Ingredients Halloumi Salad is a quick and delicious meal that combines the creamy goodness of halloumi with the sweet, juicy peaches. Tossed with fresh frisée and a hint of spicy rose harissa, it’s a simple yet flavorful salad that can be easily adjusted with your favorite ingredients. Perfect for any occasion!
This Halloumi Salad Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 ripe peaches
- 225g (8 oz) halloumi cheese
- 1 head of frisée
- 10g (½ bunch) dill
- 1 tablespoon rose harissa
How To Make Halloumi Salad:
- Prepare the peaches and halloumi: Cut the peaches and halloumi into 2cm (¾ inch) chunks.
- Cook the peaches and halloumi: Heat 2 tablespoons of olive oil in a large non-stick frying pan over high heat. Add the peaches and halloumi, cooking for 4 minutes while turning until the halloumi is golden.
- Prepare the frisée and dill: Pick the pale white and yellow leaves from the frisée (discard the darker ones) and pluck the dill leaves.
- Add harissa and finish the dish: Stir 1 tablespoon of rose harissa and 1 tablespoon of red wine vinegar into the pan. Remove from the heat and toss in the frisée and dill. Alternatively, place the greens on a platter, then top with the peaches and halloumi.
- Serve: Season the salad to your taste and serve. If your peaches aren’t very sweet, a little honey can balance the flavours.
Recipe Tips
- Choose ripe peaches: Use ripe peaches for the best flavor. If they aren’t sweet, add a bit of honey to balance it.
- Cut halloumi evenly: Cut the halloumi into equal pieces so it cooks evenly and turns golden.
- High heat is key: Fry the peaches and halloumi on high heat for a crispy finish and caramelized taste.
- Pick light frisée leaves: Only use the lighter frisée leaves. Darker ones can taste bitter.
- Taste the harissa first: Check the spice level of the harissa. If it’s too hot, use less or balance it with honey.
How To Store Leftovers
To store any leftovers, transfer the salad into an airtight container and refrigerate it. It will stay fresh for up to 2 days. If possible, try to store the frisée and peaches separately from the halloumi to prevent the greens from becoming soggy.
When reheating the halloumi, do so gently in a pan for a short time to avoid it becoming rubbery. However, this salad is best enjoyed fresh.
Nutrition Facts
- Calories: 264 kcal
- Fat: 20.8g
- Saturated Fat: 10.4g
- Protein: 14.3g
- Carbohydrates: 6.1g
- Sugars: 5.2g
- Salt: 1.8g
- Fibre: 0.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients White Bean Salad
- Jamie Oliver 5 Ingredients Bulgur Salad
- Jamie Oliver 5 Ingredients Grilled Asparagus
- Jamie Oliver 5 Ingredients Salad Tunisienne
Jamie Oliver 5 Ingredients Halloumi Salad
Description
Jamie Oliver 5 Ingredients Warm Halloumi Salad is made with peaches, halloumi cheese, frisée, dill, and rose harissa. This easy Halloumi Salad recipe creates a delicious warm salad that takes about 12 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the peaches and halloumi: Cut the peaches and halloumi into 2cm (¾ inch) chunks.
- Cook the peaches and halloumi: Heat 2 tablespoons of olive oil in a large non-stick frying pan over high heat. Add the peaches and halloumi, cooking for 4 minutes while turning until the halloumi is golden.
- Prepare the frisée and dill: Pick the pale white and yellow leaves from the frisée (discard the darker ones) and pluck the dill leaves.
- Add harissa and finish the dish: Stir 1 tablespoon of rose harissa and 1 tablespoon of red wine vinegar into the pan. Remove from the heat and toss in the frisée and dill. Alternatively, place the greens on a platter, then top with the peaches and halloumi.
- Serve: Season the salad to your taste and serve. If your peaches aren’t very sweet, a little honey can balance the flavours.
Notes
- Choose ripe peaches: Use ripe peaches for the best flavor. If they aren’t sweet, add a bit of honey to balance it.
- Cut halloumi evenly: Cut the halloumi into equal pieces so it cooks evenly and turns golden.
- High heat is key: Fry the peaches and halloumi on high heat for a crispy finish and caramelized taste.
- Pick light frisée leaves: Only use the lighter frisée leaves. Darker ones can taste bitter.
- Taste the harissa first: Check the spice level of the harissa. If it’s too hot, use less or balance it with honey.