Haloumi & Orange Salad with Honey, Orange & Balsamic Vinaigrette

Lírah products:
Serves: 4
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 5 – 10 minutes

Tantalise your tastebuds with this super simple salad that has the zest of citrus and a delicious Lirah balsamic vinaigrette to complete the flavour buzz. Perfect as a side dish at your next BBQ or serve as a light Spring lunch for 4.




  • 3 medium oranges, cut into segments
  • 1 small bunch mint, chopped
  • 500g haloumi cheese, drained
  • 100g walnuts
  • 2 x 120g packets baby spinach and rocket mix




  • ½ cup olive oil
  • ¼ cup Lirah Aged balsamic
  • ¼ cup orange juice, freshly squeezed
  • 3 tablespoons honey
  • 1 teaspoon orange zest
  • 1 teaspoon salt
  • Cracked black pepper, to taste




  1. Pre heat oven to 180 degrees and toast walnuts approx. 5 minutes until golden.
  2. Slice haloumi into 1 cm thick pieces.
  3. Heat a fry pan over medium-high heat, drizzle in a little oil and then cook haloumi until golden. Turn and repeat on the other side. Remove from pan and set aside.
  4. For the dressing: Combine all ingredients in a screw top jar and shake well to combine. Set aside.
  5. To serve: Arrange spinach and rocket mix on a serving plate. Top with orange segments, and grilled haloumi then sprinkle with toasted walnuts and chopped mint. Drizzle over balsamic dressing.
  6. Serve immediately as a side dish at your next BBQ.



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