5 min cooking time

10 min preparation time

Serves 6 – 8


±250 g Halloumi Cheese
100 ml cake or potato flour
Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil for frying
Vegetable seasoning
100 g very young green beans
1 small or ½ large red onion
± 300 g mixed varieties of lettuce

Herbed Yoghurt Dressing
250 ml Clover Classic Plain Yoghurt
100 ml mayonnaise
15 ml olive or sunflower oil
5 ml crushed or chopped garlic (1 clove)
5 – 10 ml lemon juice
10 ml chopped parsley
5 ml mixed dried or 15 ml chopped fresh herbs
Salt and freshly ground black pepper

Optional Extras
Mixed pepper strips, snipped spring onion, sliced radish, calamata or black olives, cherry tomatoes, sliced or diced cucumber.



  1. Place the ingredients for the dressing into a bowl or screw top glass jar and mix or shake well until combined. Refrigerate until required.


  1. Trim the green beans, place into a saucepan, cover with water and bring to boil. Boil for 2 minutes, drain and rinse in ice water. Slice the red onion thinly and refrigerate.
  2. When almost ready to serve, prepare one large or 6 – 8 individual salad platters with the lettuce and selected optional salad ingredients but not the beans and onion rings. Keep cold or refrigerated until strips are fried.


  1. Drain the Halloumi cheese and cut into neat ± 2 cm julienne-style strips. Toss the strips in the cake or potato flour and refrigerate until ready to use.
  2. Pour enough oil into a small saucepan to come 5 cm up the side of the saucepan. Heat the oil to moderately hot and fry a few strips at a time, turning over until golden and crisp on all sides. Drain on absorbent kitchen paper and sprinkle lightly with vegetable seasoning. Keep warm until all the strips are fried.
  3. When ready to serve, drizzle a little dressing over the salad and arrange the fried Halloumi, beans and onion rings on top. Drizzle very lightly with more dressing.