Tilda Kitchen Recipe created by Tilda Kitchen

Marinated Grilled Halloumi with a Warm Greek Salad and a Basil and Mint Drizzle

20 mins
  • Serves 2
  • Quick & Easy
  • Prep: 10 mins
  • Cook: 10 mins

This Mediterranean recipe combines mouth-watering grilled halloumi with a Greek salad and light dressing.

  • Gluten Free
  • Vegetarian


For the marinade

  • 2 tbsps olive oil
  • Juice of ½ lemon
  • 1 tbsp dried oregano
  • Salt & pepper to season
  • 1 pack halloumi, cut into slices

For the salad

  • 1 pack Tilda Super Grains Garlic & Ginger
  • 1 tbsp olive oil or flavoured oil such as basil
  • 1 red onion, finely sliced
  • 100g cherry tomatoes
  • 50g mixed olives

For the basil & mint drizzle

  • Large handful basil
  • Large handful mint
  • Juice of ½ lemon
  • 2 tbsps olive oil
  • 1 tbsp white wine vinegar
  • Salt & pepper to season


  1. To make the marinade, mix the olive oil, lemon juice and oregano together. Season well with salt and pepper
  2. Lay the sliced halloumi on a plate and cover with the marinade
  3. Meanwhile make the salad. Heat the oil in a large pan and fry the red onion until soft
  4. Add the tomatoes, olives, and Tilda Super Grains Garlic and Ginger
  5. Heat through and keep warm
  6. Add all the drizzle ingredients to a mini food processor and blitz until smooth
  7. Add the marinated halloumi to a griddle pan and cook until golden brown on both sides, adding any remaining marinade juices to the rice mix
  8. Serve in a large bowl and drizzle over the basil & mint dressing

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