Share this recipe

Steve Grant Maze Icon 01

Follow Steve Grant Health

Serves 2

Halloumi and Egg Salad

Cook the halloumi any way you like, grill, hot BBQ or a griddle. A very quick and easy salad you can have for lunch or dinner.


  • 2 eggs
  • 200g halloumi 30% reduced fat, cut into 6 slices
  • 1 tbsp + 1 tsp olive oil
  • 1/2 tsp thyme
  • 1/4 tsp chilli flakes
  • 6 radishes, sliced (70g)
  • 6 spring onions, sliced
  • 65g cucumber, sliced
  • 1 large tomato, chopped (120g)
  • 50g salad leaves
  • 1 tbsp balsamic vinegar
  • 2 tbsp lemon juice


  • Hard boil the eggs to your liking. For medium-sized eggs, I usually boil for 8 minutes to keep the yolks a little soft.
  • Mix 1 tbsp oil, thyme, and chilli flakes together in a bowl, add the halloumi and mix to coat the halloumi well. Leave to marinade in the fridge for a minimum of 10 minutes.
  • Cook the halloumi under a hot grill for 4 minutes on either side or longer if you like it a bit crispier.
  • While the halloumi cooks, mix the radishes, spring onion, cucumber, tomato, and salad leaves together in a large bowl.
  • Mix the remaining oil, balsamic vinegar, and lemon juice together in a small pot and then drizzle onto the salad and mix.
  • Serve the salad onto 2 plates and cut the eggs into quarters. Pop 3 slices of halloumi on top of each salad and divide the egg between the 2. Season with salt and pepper.
  • Kcal: 531
  • Protein: 31g
  • Fats: 41g
  • Carbs: 7.5g
  • Fibre: 3g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

Have you ever thought about getting professional support to achieve your health and performance goals? We have an incredible team of registered nutrition, lifestyle, and functional medicine practitioners working out of our clinic in Marylebone, London and online ready to help you make that change.