Bean and Grilled Haloumi Salad

NutriSlim Program-friendly | By Katharine Bennett, Dietitian / Exercise Physiologist ADP, AN, AEP

Nutrition Information: 230 kcal, 19g protein, 16g carbs, 9g fat per serve

Bean and Grilled Haloumi Salad

Preparation time: 10 minutes

Cooking time: 4-6 minutes

Serves: 2


  • 100g haloumi cheese, sliced
  • 4 cups mixed salad leaves
  • 12 cherry tomatoes, halved
  • ½ cucumber, sliced thinly
  • 2 carrot, grated into large slices lengthways
  • 1 cup 4 bean mix, (from can, drained and rinced)
  • 2 tsp balsamic vinegar


  1. Heat a small non-stick frying pan over medium heat and spray lightly with extra virgin olive oil spray.
  2. Place the haloumi in the pan, cooking on each side for 2-3 minutes or until golden brown. Remove the slices from the heat and pat with a paper towel to remove excess oil/fat. Cut into diagonal slices
  3. Divide the salad leaves, cherry tomatoes, cucumber and carrot evenly between two bowels. Add half the 4 bean mix and cooked haloumi to each salad, then drizzle with balsamic vinegar