Rozanne Stevens – Halloumi, Peach and Chilli Salad


Serves 6


  • 2 blocks of halloumi cheese, sliced into 1.5cm pieces (halloumi is a Greek sheeps’ milk cheese, available in low fat version from Tesco)
  • 6 peaches, halved and stoned
  • 2 red chillies, halved lengthways and seeded
  • 150g baby salad leaves
  • 2 small bulbs of fennel, finely sliced
  • 1tbls finely chopped mint
  • Light olive oil, for cooking
  • Dressing:
  • 250ml low fat plain yoghurt
  • Juice of 1 lemon
  • 2tbls water
  • 2tbls finely chopped mint


  1. Mix the dressing and and taste for seasoning. Add more lemon if desired. Set aside and allow the flavours to infuse.
  2. In a pan or on the BBQ, lightly grill the peaches until just golden. If using a pan, use a little light olive oil to cook the peaches in. If cooking on a BBQ, lightly coat the peaches with olive oil before placing on the BBQ grill. Set aside.
  3. Repeat with the chillies, pushing them down with tongs to ensure even cooking. Once the chillies start to blister and soften, remove and set aside. Allow to cool slightly before chopping into very thin slices.
  4. Using more olive oil, cook the halloumi on both sides until golden brown. Remove and keep warm on a warm plate or in a moderately hot oven.
  5. Gently toss together the fennel and baby salad leaves with a little dressing. Divide between six starter plates or arrange on one large salad platter.
  6. Nestle the peaches on the bed of greens, add the halloumi cheese and scatter over the chillies and extra mint. Drizzle over a little dressing.
  7. Serve immediately with extra dressing on the side.

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About Elaine

Elaine graduated from Trinity College with a B.Sc., (Hons) in Human Nutrition and Dietetics. She gained wide experience working as clinical nutritionist in several hospitals prior to establishing her first private dietetic clinic in 1992.

Private Practice Experience
Elaine has gained vast experience specialising in providing private individual dietetic consultations for her clients in her clinics for the past 17 years. In recent years, her main areas of interest are weight management, obesity, diabetes, heart disease and nutrition and gastro-enterology.

Elaine is an active member of the INDI and was chairperson of the Irish Nutrition and Dietetic weight management interest group from 2005 to 2007.

Dietetic and Nutrition Consultancy
Elaine has provided dietetic consultancy to a wide range of industries including private hospitals, hotels and catering companies. She has designed, piloted, implemented and coordinated workplace wellbeing programmes for several prominent companies and large international corporations.