Make a dressing by mixing together the vinegar, maple syrup and mustard with a little pepper – you don’t need to add any salt as the cheese is quite salty.

Toss the halloumi slices in half the dressing, then place on a baking sheet. Griddle or barbecue for 5 mins, turning until browned and crisp on the edges.

Stir the mayonnaise into the rest of the dressing, then toss through the radishes, runner beans and cucumber. Serve with the warm halloumi.

Recipe from Good Food magazine

Low FODMAP Recipe

Halloumi with crunchy salad

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2 tbsp white wine vinegar

1 tsp maple syrup

1 tsp Dijon mustard

2 x 250g packs halloumi cheese, sliced

1 tbsp mayonnaise

150g pack radishes, coarsely grated

150g pack runner beans, sliced lengthwise

½ cucumber, cut into thin batons

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