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Halloumi main
Harry Weir and Brian Clarke

Pan-fried halloumi with cherry tomato and wilted spinach

This recipe from Peter Murphy of Tinakilly House is great for a light lunch.



  • 375g halloumi
  • 250g punnet cherry or grape tomatoes, finely chopped
  • 227g spinach, finely chopped
  • 50g red onion, finely chopped
  • 50g shredded basil
  • 50g shredded flat-leaf parsley
  • 1 tablespoon red wine vinegar
  • 60ml extra virgin olive oil
  • 2 tablespoons olive oil


  1. Rinse the halloumi under cold water. Pat dry with paper towel. Use a sharp knife to slice the halloumi into 1cm-thick slices. Set aside.
  2. Combine the tomato, spinach, onion, basil and parsley in a medium bowl.
  3. Whisk the vinegar and extra virgin olive oil in a small jug. Season with salt and pepper. Pour dressing over the tomato mixture and gently toss to combine.
  4. Heat the olive oil in a large heavy-based frying pan over a medium-high heat. Add half the halloumi and cook for 40 seconds each side or until golden brown. Transfer to a plate. Repeat with the remaining halloumi. 
  5. Spoon the tomato and spinach salad between serving plates. Top with the halloumi and serve with crusty bread.

TIP: When cooking the halloumi, a little squeeze of lemon juice just before you finish will caramelise the cheese beautifully and add a little extra flavour.