Halloumi and Hispi Salad
Halloumi and Hispi Salad



  • 1 pointed hispi cabbage, quartered
  • 3 tbsp olive oil
  • 400g sliced halloumi
  • 1 sliced avocado
  • For the Slaw
  • 1 red onion, finely sliced
  • 1 lime, zest and juice
  • 4 tbsp yoghurt
  • 2 tbsp tahini
  • Small handful of chopped mint
  • 4 small beetroot, sliced into rounds
  • 400g tin of chickpeas, drained
  • Mix the onion and lime juice in a small bowl and set aside. Heat the oven to 220C. Pop the cabbage wedges on a baking tray, drizzle with 2 tbsp of oil, and roast for 10 mins to char. Set aside.
  • Drain the onion, reserving the liquid. Mix the remaining slaw ingredients with the lime juice and some seasoning, and set aside. Just before serving, fry the halloumi for 2 mins on each side, until crisp. Divide the slaw between plates, arrange the halloumi on top with the cabbage, onion, sliced avocado and mint, and some lime wedges for squeezing. Nice!
10 mins
4 serving

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