Hey guys, so I’ve entered the Drum Magazine Food Ambassador competition… whoo hoo.

I had to create a 3 course meal which included starters, mains and a dessert. For my starters I made this incredibly flavorful and fresh honey-glazed halloumi salad on a bed of rocket, pan fried tomatoes and a sprinkle of almond flakes for texture.

I’ve never been a salad girl but this salad changed that now I’m addicted! So yeah expect more delectable salads on my page.

To vote for me please click on the link below:


If you want to have a look at what I made for my main course you can find that here


1 lemon

1 tablespoon of honey

1 tablespoon of butter for cooking

200g haloumi, cut into 1 cm thick slices

A teaspoon of dried mint leaves

10 cherry tomatoes

1 tablespoon balsamic vinegar

A few handfuls of rocket

2 tablespoons of toasted flaked almonds


1. Add the zest and juice of the lemon to a bowl and stir in the honey until combined.

2. Heat up the butter in a non-stick frying pan on medium heat. Add the slices of haloumi and fry for 2-3 minutes on each side until golden. Add dried mint leaves to the pan and fry for a further minute before removing and setting haloumi aside on a plate.

3. Add the cherry tomatoes to the pan and cook for a few minutes until skins are blistered, add balsamic vinegar and toss to coat. Lastly add the honey and lemon mixture to the pan and let it bubble for a minute.

4. Place rocket on plates and arrange glazed haloumi on top, spoon over cherry tomatoes and honey glaze. Season with ground black pepper and a sprinkle of toasted almonds.

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