The heirloom tomato and halloumi salad is a great salad for the festive season.

I had it at a friend’s gathering and had to get the recipe!


Heirloom tomato & Haloumi salad with parsley pesto

 Prep time: 15 mins. Cooking: 8 minutes. Serves 8-10

                • 4 large heirloom tomatoes, thinly sliced on a mandoline
  • 4 kumatoes, cut into wedges
  • 100g halloumi, cut into 5mm slices
  • 1 lemon, halved, then 1half sliced thinly
  • Fresh parsley and mint leaves, for garnish


Parsley pesto

  • 8-10 fresh mint leaves
  • 1 cup loosely packed (about 50g) parsley leaves
  • 1 large clove garlic
  • 3 cm piece of fresh ginger
  • ¼ cup (60ml) verjuice
  • ¼ cup (60ml) olive oil


  1. Place all pesto ingredients in a food processor and blitz until smooth. Set aside
  2. Place sliced heirloom tomatoes, kumatoes and cherry tomatoes in a serving bowl. Drizzle a little olive oil; set aside
  3. Lightly oil a frypan set over medium heat. Add halloumi slices and dry until golden on each side. Squeeze juice of half a lemon over halloumi during cooking.
  4. To serve, arrange halloumi and lemon slices in and around tomatoes. Drizzle with a little parsley pesto, scatter fresh herbs over and season with a little sea salt and black pepper.


Enjoy and happy holidays!