Monday, 16 December 2019 / Topics:

  • Time 20 minutes
  • Serves 4
  • Difficulty easyPeasy


1 Red onion, thinly sliced
½ Cup apple cider vinegar
⅛ Cup caster sugar
½ Cup water
1 Teaspoon fennel seeds
6 Peppercorns
300g Mixed heirloom tomatoes, sliced into assorted shapes and sizes
1 Zucchini, sliced into thin ribbons using a peeler
1 Bunch basil, leaves picked
1 Tablespoon capers
1 Tablespoon olive oil, plus 1 tablespoon extra
2 Tablespoons red wine vinegar
1 Small garlic clove, grated
250g Haloumi cheese, sliced thickly


  • Place onion in a medium bowl. Combine apple cider vinegar, sugar, water, fennel seeds and peppercorns in a small saucepan and heat until sugar dissolves. Pour pickling liquid over onion and set aside to cool.
  • Combine tomatoes, zucchini, basil, capers and pickled red onion in a large bowl.
  • Combine one tablespoon oil, red wine vinegar and garlic in a small bowl. Pour over salad and toss to coat.
  • Heat remaining one tablespoon oil in a large frying pan over medium heat. Cook haloumi for 2-3 minutes each side or until golden brown.
  • Divide salad between serving plates and top with haloumi.  

  • Energy 1289kJ (307cal)
  • Total Fat 20.2g
  • Sat Fat 8.3g
  • Total Carb 12.9g
  • Sugar 12.0g
  • Sodium 1890mg
  • Protein 15.2g
  • Fibre 3.0g