Spinach and Halloumi salad with an Orange Poppyseed dressing Recipe

A fresh and nutty salad that combines spinach and halloumi with a tangy orange dressing.



Prep Time

10 minutes

Cooking Time

15 minutes



Recipe Ingredients


  • 2 Tbsp (30ml) SPAR extra virgin olive oil
  • 1 punnet (200g) SPAR Freshline mini tomatoes
  • Salt and milled pepper
  • 4 generous handfuls SPAR Freshline baby spinach
  • 2 handfuls SPAR Freshline rocket, rinsed
  • 2 large SPAR Freshline oranges, peeled and segmented
  • ½ cup (125ml) SPAR pecan nuts, roasted *optional
  • 2 - 3 SPAR Freshline spring onions, sliced
  • About 200g halloumi cheese, sliced into 5mm - 1cm thick slices


  • 3 Tbsp (45ml) fresh orange juice
  • 1 Tbsp (15ml) SPAR honey
  • 1 Tbsp (15ml) poppy seeds
  • 1 Tsp (5ml) SPAR Freshline garlic, crushed
  • 1 Tsp (5ml) SPAR Dijon mustard
  • ¼ cup (60ml) SPAR extra-virgin olive oil
  • Generous pinch of salt
  • Freshly ground black pepper

Recipe Method

  1. Heat a large pan with 1 Tbsp olive oil, add the tomatoes and cook until blistered and soft. About 10 - 15 minutes. Season well with salt and pepper.
  2. Remove and set aside.
  3. Meanwhile, pop the spinach, rocket and oranges onto a platter.
  4. For the dressing, combine all the ingredients in a jar and shake until the mixture is combined.
  5. Heat a griddle pan until very hot and brush with olive oil, place the halloumi on the pan. Grill each side for 1 minute or until golden brown. Pop onto the salad along with the tomatoes, dress with the dressing and lastly add the pecan nuts and spring onion.

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