Halloumi, apricot and pak choi salad recipe

Halloumi, apricot and pak choi salad with lemon and fennel dressing

Halloumi as an ingredient seems to get better and better. We are no longer dependent on Cyprian halloumi, as we have recently discovered some local West country products; the excellent Homewood Farm near Glastonbury produce a super tasty ewes cheese variety.

This recipe aims to keep it simple.

Serves 4

Ingredients (for the salad)

  • 200gm halloumi cut into 8 slices
  • 200gms pak choi washed and chopped into 4 cm chunks
  • 200gm ripe apricots, cut into halves and stoned
  • 100gm spring onion, cut into 1cm chunks
  • 2 tablespoons olive oil for cooking the halloumi

(Somehow halloumi tastes better fried in olive oil).

Simple lemon and fennel dressing

  • Juice of 1 lemon
  • 1 tablespoon honey
  • ½ teaspoon English mustard
  • 15gm fennel leaves fine chopped (or dill leaves)
  • 80ml rapeseed oil
  • Pinch of sea salt, and ground black pepper


Place the pak choi, apricot and spring onion in a salad bowl

Then make the dressing. Whisk together the lemon juice, mustard and honey until smooth, slowly whisk in the oil so smooth and velvety. Stir in the chopped fennel leaves. Season with sea salt and pepper.

Place a medium saucepan on a medium heat, add the olive oil and fry the halloumi for one minute on each side until golden. Add to the salad- dress and enjoy.