Rivermint, Orange and Fried Haloumi Salad


Serves 4 for a light lunch

  • 4 navel oranges
  • 3 Tbsp Dried River Mint
  • Bag of baby spinach
  • 6tbsp sherry vinegar
  • 1 tbsp demerara sugar
  • 400h haloumi cheese, sliced into .5 inch rectangular pieces (16 pieces in total)
  • 6 Tbsp olive oil
  • Juice of half a lemon
  • Salt and pepper


  1. Heat olive oil in medium fry pan. As it warm, add 1tsp of the dried River Mint to the oil and allow to gently infuse for 5 mins.
  2. Add haloumi slices and fry both sides until lightly browned and good. Pour over lemon juice, simmer a couple of minutes extra. Remove slices, retaining oil. Pan juices.§
  3. Skin oranges and cut into ¼ inch round slices. Toss excess orange juice, spinach and orange slices together.
  4. Return to oil in frying pan, bring up to heat. Add sherry vinegar, sugar, remaining dried River Mint and salt and pepper. Simmer stirring until sugar dissolves.
  5. Dress salad and toss through fry pan dressing.
  6. Top with minted haloumi slices and sprinkle with chopped mint.

This recipe brought to you by

Robyne Low

Introducing Our Range Of Dried Herbs

Tucker Bush Native Herbs are dried and ready to use in your cooking. Enjoy these local flavours with cooked meats, baked treats and steeped in hot water for an aromatic tea.

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