Haloumi, asparagus and cherry tomato salad

Everything tastes better with haloumi.

  • 15 mins cooking
  • Serves 1
  • Print
Fresh, vibrant and tasty. Only a few simple ingredients are needed to create this fresh and tasty salad and let's face it - everything tastes better with haloumi.
Looking for more haloumi recipes?


  • 1 teaspoon olive oil
  • 100 grams asparagus, trimmed, halved lengthways
  • 60 grams cherry tomatoes, stalks attached
  • 50 grams reduced-fat haloumi, drained, sliced
  • ½ clove garlic, crushed
  • 1 tablespoon lemon juice
  • ½ teaspoon caster (superfine) sugar
  • ¼ teaspoon dried chilli flakes
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley


  • 1
    Combine oil, asparagus, tomatoes and haloumi in a small bowl; season.
  • 2
    Heat a medium non-stick frying pan over medium heat. Add asparagus and tomatoes; cook, stirring, for 5 minutes or until tender. Remove from pan. Add haloumi; cook for 2 minutes each side or until golden. Remove from pan. Do not rinse marinade bowl.
  • 3
    Place asparagus, haloumi and tomatoes on a plate. Add garlic, juice, sugar and chilli flakes to the reserved bowl; mix well. Drizzle over salad; sprinkle with parsley.


If you're taking the salad to work, store the dressing in a small container and drizzle over salad just before serving.

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