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Spinach and haloumi salad

June is a fantastic month for a variety of fruits and vegetables, with spinach taking center stage. This dark green leafy veggie is not only delicious but also packed with vitamins A, B11, and K, as well as essential minerals.


There are several varieties of spinach. Small-leaf spinach, also called baby spinach, is great for use in salads. Large-leaf spinach is a bit stiffer and is usually cooked or incorporated into hot dishes. For this recipe we will use baby spinach. 


This vibrant salad is a delightful fusion of flavors, perfect for a sunny June day. It’s quick and easy to make, bringing freshness and taste to your table.


Start with a bowl of baby spinach and add a handful of fresh mint leaves for a refreshing twist. Next, toss in some sweet, tender dates and chopped almonds for a satisfying crunch. Add slices of halloumi cheese, bringing in a chewy, melty texture with a touch of saltiness that perfectly balances the sweetness of the dates. Finish it off with a sprinkle of pomegranate seeds for a burst of color and flavor.


Simple, delicious, and perfect for a healthy summer meal. Enjoy!


  • 200 grams of baby spinach
  • 1 block of haloumi cheese (225 grams)
  • 2 tablespoons of freshly chopped mint leaves
  • 3 table spoons of olive oil 
  • 1 table spoon apple cider vinegar
  • 3/4 teaspoon of chili flakes
  • Salt and freshly ground pepper
  • 100 grams of Medjool dates, pitted and quartered
  • 1/2 cup of almonds, roughly chopped
  • 1 shallot, thinly sliced
  • 3 tablespoons of pomegranate seeds (optional)
  • Pita bread (optional)


  1. Preheat a pan or grill pan to high heat. Slice the halloumi into thick pieces, rub both sides with olive oil, and place in the pan. Reduce the heat to medium and grill for 2 to 3 minutes per side, or until well-charred. Set aside.

  2. Using the same pan, toast the almonds on high heat, shaking the pan often to prevent burning. This should take just a couple of minutes. Set aside.

  3. Toss the baby spinach and chopped mint with 1 tablespoon of olive oil in a salad bowl. Set aside.

  4. In a medium bowl, mix the remaining olive oil with apple cider vinegar, chili flakes, salt, and pepper.

  5. Add the dates, toasted almonds, and shallots to the salad. Pour the vinaigrette over the mixture and toss well.

  6. Top the salad with the grilled halloumi slices and sprinkle pomegranate seeds all over. Serve immediately with a side of pita bread. Enjoy!

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