Rocca, Halloumi and Pine Nuts Salad


The last couple of weeks passed by insanely fast. Hectic is not enough to say! Between photoshoots, home duties and my daughter’s homework, I haven’t had enough time to enjoy in my darling kitchen.

Salads were the most convenient to prepare, in the little time I found to spend in the kitchen. I prepared many salads this week, all containing 2 to 4 kinds of green leaves, 1 type of nut and 1 source of protein (cheese, cold cut, etc.). I used the words “this is the easiest salad ever” for every recipe I did:)

Thank God Serge loves it when I fix a light dinner! A crisp, fresh salad always draws a smile on his face (and mine). We both workout a lot every morning, we don’t want to waste that eating a lot of carbs in the eve.


  • 1 head of Red Oak Leaf Lettuce, shredded
  • 10 leaves Iceberg lettuce, shredded
  • 1 pack Rockets leaves, clean and picked
  • Handful of Pine Nuts, toasted
  • 200g Halloumi, sliced (8mm to 10mm thick)


  • ¼ cup Balsamic Vinegar
  • ½ tsp Salt
  • ½ tsp Dijon Mustard
  • 1 tsp Honey
  • ¾ cup Olive Oil
  • Sprinkle of Dried Mint (optional)


Place in a non-stick pan the Halloumi slices and cook on both sides for about 5mn or until it becomes brown and soft.

Mix together rocket leaves, lettuce and iceberg and sprinkle with salt. Add the pine nuts. Garnish with the grilled cheese.

To make the sauce, whisk together vinegar, salt, mustard until salt is dissolved. Add the honey, then the olive oil in a slow stream and keep whisking. Sprinkle with dried herbs if desired. Drizzle over the salad and serve.