Broccolini & Haloumi Salad


  • 1 large bunch broccolini
  • OR 2 small bunches broccolini
  • 250g green beans
  • 100g baby spinach (optional)
  • 300g cherry tomatoes
  • OR 300g tomato medley (for extra colour)
  • 200g haloumi cheese
  • 1/3 cup flat-leaf parsley
  • 1/3 cup basil
  • 1/2 red onion
  • 1 garlic clove
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 1/2 tbsp olive oil


  • Prep Ingredients: Trim green beans, thinly slice halloumi, crush garlic clove and chop broccolini if desired.
  • Place a large pot of water on the stove and bring to the boil. While waiting for the water to come to temperature, trim and chop the broccolini and trim the beans.
  • Once water is at a boil, add the beans and broccolini. Simmer for 2 mins or until just tender. Refresh under cold water, set aside to drain.
  • If using the baby spinach, place in microwave safe container and lightly blanch in microwave for 30-60secs til just soft.
  • Meanwhile, heat a barbeque grill or char-grill pan or fry-pan to med-high heat. Cook haloumi on thegrill for ~2 mins each side or until lightly charred. Set aside.
  • Next, add the tomatoes to the grill with a little olive oil. Cook til lightly charred and tender. Set aside.
  • To make the salsa verde, place the parsley, basil, onion, garlic, zest, lemon juice and olive oil in a food processor. Whiz briefly until finely chopped and combined.
  • Arrange the baby spinach on a serving platter, then add half the broccolini, beans, tomatoes and haloumi. Spoon over half the salsa verde. Top with the remaining broccolini, beans, tomatoes, haloumi and salsa verde.
  • See adaptations and additions below for other options.

Vegan Adaptation:
If feeling festive, definitely make some vegan haloumi to go with this!
For a quicker option, simply remove the haloumi and add some protein with the addition of rinsed, canned lentils.