Course Salad
Cuisine Mediterranean
Servings 2
Calories 1505 kcal


  • 1 sweetheart cabbage
  • 3 tbsp olive oil
  • 400 g halloumi sliced
  • 1 avocado sliced
  • 1 banana shallot finely sliced into wedges
  • 1 lime zested and grated plus wedges to serve
  • 4 tbsp natural yogurt or crème fraîche
  • 2 tbsp tahini
  • small handful mint leaves roughly chopped, plus extra to garnish
  • 4 beetroot (small, raw) scrubbed and sliced into rounds
  • 400 g chickpeas (tinned) drained and rinsed


  • Mix the shallot/onion and lime juice for the slaw in a non-metallic bowl and set aside to pickle while the cabbage cooks.
  • Heat the oven to 220°C/200°C fan/gas 7.
  • Put the cabbage wedges on a baking tray, drizzle with 2 tbsp olive oil, then roast for 10 minutes until just charred. Set aside.
  • Drain the shallot/onion, keeping the liquid, and set aside. Mix together the remaining slaw ingredients with the pickling liquid and some seasoning.
  • Just before serving, heat the remaining oil in a frying pan over a medium-high heat and fry the halloumi for 1-2 minutes on each side until golden and crisp.
  • Divide the slaw between serving plates, arrange the hot halloumi on top with the cabbage, shallot/onion, sliced avocado and remaining mint, with lime wedges on the side for squeezing.


Calories: 1505kcalCarbohydrates: 93gProtein: 72gFat: 99gSaturated Fat: 41gPolyunsaturated Fat: 11gMonounsaturated Fat: 41gCholesterol: 1mgSodium: 2588mgPotassium: 1851mgFiber: 29gSugar: 27gVitamin A: 286IUVitamin C: 33mgCalcium: 2253mgIron: 9mg
Tried this recipe?Let us know how it was!