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Spicy Halloumi Tapenade with Spring Salad

This recipe features Roasted Halloumi in a spicy Tapenade, served with Spring Salad and roasted veggies.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Baking tray | Mixing bowl | Chopping board | Knife

Cooking Instructions


Step 5 : Make the Salad

Finely chop the chives. Halve the lemon and squeeze the juice into a bowl. Halve the pomegranate and remove the seeds. Roughly chop the greens and dress them with lemon juice, olive oil, salt, and pepper.

7 g Garlic
3 g Thyme
500 g Beetroot
250 g Halloumi Cheese
50 g Home Made Tapenade
20 g Harissa Paste
160 g Pomegranate
125 g Green Bell Pepper
160 g Yellow Bell Pepper
175 g Red Bell Pepper
3 g Chives
80 g Baby Rocket Leaves
80 g Baby Spinach
110 g Fresh Lemon



Step 1 : Roast the Beetroot

Preheat the oven to 200°C (180°Cnfan)/400°F/Gas 6. Peel and finely chop the garlic, strip and finely chop the thyme leaves, and cut the beetroot into medium cubes. Place them on a baking tray, drizzle with olive oil, mix well, and roast for 20-25 minutes until fork-tender.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Ingredients

Cut the bell peppers in half, deseed, and chop into small cubes.

Step 2 : Marinate the Cheese

Slice the halloumi cheese and soak in water for 5 minutes to remove excess salt. Drain, pat dry, and set aside. Combine homemade tapenade with harissa paste, mix well, and coat the halloumi slices with this mixture.

Step 4 : Roast the Pepper & Cheese

On a separate baking tray, toss bell peppers with olive oil, salt, and black pepper. Place marinated halloumi on the same tray and roast together for 8-10 minutes.

Step 6 : Serve and Enjoy!

Distribute the dressed greens onto plates, add roasted beetroot and bell peppers, and top with roasted halloumi slices. Sprinkle with chives and pomegranate seeds.


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