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Vegan Halloumi Salad

Vegan Halloumi Salad
Vegan Halloumi Salad

Just before we went vegan, halloumi was having a moment in the spotlight. We loved halloumi, so we decided to make a super convincing vegan version using tofu!

This recipe is fantastic, the flavours and texture of the "halloumi" is perfect and it's complimented perfectly by the zippy salad. Wonderful!


Before you start

Preheat oven to 180°C | Tofu press | Shallow bowl | Baking sheet lined with parchment | Griddle pan | Sieve | Saucepan


Vegan Halloumi

  • 400g firm tofu
  • 1 lemon
  • 1 tbsp olive oil
  • 20g nutritional yeast
  • ½ tsp salt


  • 200g quinoa
  • 400g water
  • Salt and pepper to taste


  • 3 tbsp extra virgin olive oil
  • 1 lemon
  • 1 clove garlic
  • Salt and pepper to taste
  • 250g cherry tomatoes
  • 1 cucumber
  • 4 spring onions
  • 15g mint
  • 15g dill
  • 50g rocket
  • 20g pomegranate seeds
  • 20g pistachios
  • 1 lemon


  1. 1.

    Prepare the vegan halloumi | Press the tofu in the tofu press for 10 minutes | Cut the lemon in half and squeeze the juice into the shallow bowl, catching any pips in your free hand | Add the olive oil, nutritional yeast and salt to the bowl and stir to form a smooth paste | Take the tofu out of the tofu press and cut it into 8 strips | Put the tofu strips in the bowl and coat in the marinade | Lay the marinated tofu strips in the baking sheet and drizzle over any remaining marinade | Put the tray in the oven and roast the tofu for 25 minutes

  2. 2.

    While the halloumi is baking, prepare the quinoa | Rinse the quinoa in the sieve under cold water for 30 seconds | Add the the rinsed quinoa, water and a pinch of salt to the pan, put the pan on the stove over a high heat and bring the water to a boil | Once the the water starts to boil, reduce the heat to a simmer and leave the quinoa to cook for 20-25 minutes until the quinoa has absorbed all the water and is nice and fluffy

  3. 3.

    While the quinoa is cooking, prepare the salad ingredients | Halve the lemon | Peel and grate the garlic | Halve the cherry tomatoes | Trim the ends of the cucumber, cut it in half lengthwise, scoop out the seeds with a spoon and finely slice | Trim the spring onions and finely slice at an angle | Pick the mint leaves | Pick the dill fronds | Quarter the remaining lemon

  4. 4.

    Griddle the halloumi | Warm the griddle pan on the stove over a medium high heat, lay the tofu strips on the pan and leave them to sear for 2 mins each side to create lovely dark griddle lines | Transfer the halloumi to a plate and season with a good pinch of salt

  5. 5.

    Start building the salad | Squeeze the lemon juice into salad bowl catching any pips in your free hand, add the olive oil, garlic, salt and pepper to the bowl and stir to combine | Add the tomatoes, cucumber and spring onions to the bowl and toss to combine and coat in the dressing

  6. 6.

    Finish building the salad | Add the quinoa, mint and dill (saving a little for garnish) to the bowl and toss to combine | Taste and season with salt and pepper

  7. 7.

    Time to serve | Spoon the quinoa salad into bowls, dress with rocket, top with vegan halloumi, sprinkle over the pistachios and pomegranate seeds garnish with the remaining mint and dill and serve immediately with lemon wedges