LifestyleFood & DrinkRecipesThe salad is packed with flavour and doesn't take long to put together14:06, 30 Jun 2026Summer is the ideal time to try out new, flavourful recipes that don't take hours to cook. It can be too hot to spend time in the kitchen, so recipes that don't require turning on the oven are a must.‌A summer salad is both quick and easy to make, but if you fancy changing up your go-to one, Mary Berry has the perfect recipe. The TV chef's Pan-fried Halloumi and Vegetable Salad with Herb Dressing has been called "delicious" by those who have tried it.‌It is packed with roasted Mediterranean vegetables and chunks of halloumi while being tossed in a mustard and herb dressing. The recipe, which is from Mary's Foolproof Dinners, is described as a "a halloumi lover’s dream."‌Make sure you don't overcook the halloumi, as this can make it tough and squeaky. One happy home cook said of the recipe: "It was delicious, perfect instructions, clear and simple. Loved it."Mary Berry’s Pan-fried Halloumi and Vegetable Salad with Herb DressingIngredients‌Two tbsp olive oilTwo courgettes, sliced into long, thin stripsTwo red peppers, deseeded and cut into thick slicesFour large tomatoesOne large cos lettuce, sliced widthways115g pitted soft black olivesTwo tbsp each of freshly chopped mint, dill, chives and parsley250g halloumi cheese, sliced horizontallyHerb dressing ingredientsTwo tsp Dijon mustardTwo tbsp white wine vinegarEight tbsp sunflower oilTwo tbsp runny honeyLemon, squeezed‌MethodMeasure a tablespoon of the olive oil into a large bowl. Add courgettes, season with salt and black pepper. Toss to coat.Heat a large griddle or frying pan over a high heat. Add the courgettes and fry in a single layer until browned on both sides. Remove and set aside.‌Add the pepper to the pan and fry for around five minutes until browned but with a crunch. Remove and set aside with the courgettes.Bring a pan of water to the boil. Make a cross in the base of the tomatoes and place in the boiling water. Leave for 30 seconds before draining and setting aside the cool. Remove the skins and cut into slices.On a serving plate, spread the lettuce leaves and arranged the cooked vegetables, tomatoes and olives on top. Season well and scatter with half of the herbs.Article continues belowCombine all the herb dressing ingredients in a jug and mix well. Add the remaining herbs to the dressing and season well.Heat the griddle or frying pan again over a high heat until very hot. Add the halloumi and fry for around two minutes on each side until golden and soft in the middle.Place the halloumi on top of the vegetables and drizzle over the herb dressing to serve.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌Mary BerryFoodRecipes