Warm radish, halloumi, potato and cherry tomato salad

(2 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Warm Radish Halloumi Potato and Cherry Tomato Salad
Warm Radish Halloumi Potato and Cherry Tomato Salad
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Colourful and deliciously warming, this salad has a great balance of flavours across the potatoes, the salty halloumi and the little bite of the radish and mustard. The whole family will love it!


  • 200g new potatoes, sliced
  • 150g mixed radishes, cut in half
  • 100g cherry tomatoes cut in half
  • 1 tbsp olive oil
  • 200g halloumi sliced

For the dressing:

  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • Small bunch of dill chopped
  • Salt and pepper

Adding a slice or two of ham turns this into a more substantial dish that will satisfy those carnivores among your friends and family


  1. Place the new potatoes in a medium sized pan, cover with cold water, and lightly salt. Bring to the boil, and simmer for 10 to 15 minutes until cooked. Drain and set aside.
  2. In a medium sized bowl mix together the olive oil and vinegar, then add the Dijon mustard and dill.
  3. Add the new potatoes, radishes and cherry tomatoes to the dressing, mix and season well.
  4. Heat the olive oil in a medium sized non-stick frying pan and cook the halloumi on both sides for 1 minute until golden brown.
  5. Add the halloumi to the salad and mix gently, then divide between 4 plates and serve immediately.

Your rating

Average rating

  • 5
(2 ratings)

Your comments

comments powered by Disqus

FREE Newsletter