Watercress, orange & halloumi salad {vegetarian, gluten free}6

Posted on April 22, 2013 by ChristieDinner Time, Gluten Free, Meatfree Mondays, Sides, Vegetarian

Meatless Monday rolls around fast each week, doesn’t it? It’s fine by me as I love, and look forward to, my vegetarian dinners each week.

Tonight we’ll be having a beautiful grilled eggplant and red capsicum soup using a recipe from one of favourite chefs Yotam Ottolenghi in his cookbook titled Plenty. It sits on my kitchen bench pretty much all the time, it’s so inspiring. Have you seen it? His new cookbook Jerusalem is on my wish list too.

This salad, though, is all mine. It came about, as most of my recipes do, by happy accident.

Some super fresh watercress from the market, new season oranges in my fruitbowl and a packet of halloumi screaming my name from the fridge – a star salad was born!

I actually used a mustard-based vinaigrette on this version, but I think it would be even better with my sweet finger lime dressing from last week, so I’ve suggested that in the recipe. Feel free to use whatever takes your fancy!

Linking up with the delightful Veggie Mama for Meatless Mondays again this week. Hop on over there as she has whipped up some lovely looking fritters made with quinoa.

Tell me, do you do fruit in salad? Yay or nay?

Christie x 

Watercress, halloumi and orange salad

serves 4 as a side or 2 as a main 

  • 300g pack of halloumi, sliced and dried with paper towels
  • 1 large bunch of watercress, washed, tough stalks trimmed and separated into small branches
  • 1 orange, peeled and segmented
  • sweet finger lime dressing or your favourite mustard-based vinaigrette

1. Cook the halloumi slices in a hot frying pan with a little olive oil for 30 seconds on each side until nicely browned, but not too melted. Drain on paper towel then chop into bite sized pieces.

2. Arrange the watercress, orange segments and halloumi onto a serving platter and drizzle with sweet lime dressing or your favourite vinaigrette. Serve immediately as a side for large roasted portabello mushrooms or veggie skewers with some crusty bread.


  • Change the cheese or leaves: substitute fresh, creamy mozzarella torn into chunks or thin shavings of a full-bodied parmesan or pecorino. Try rocket or baby spinach in place of watercress.
  • Different citrus: this would also work well with blood oranges or ruby red grapefruit.
  • Meaty: some beautiful good quality proscuitto draped on top could make this salad a complete meal with some sourdough on the side. In which case, it would serve 2 as a main course.
Design + Copy © Fig & Cherry 2011