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Manouri, Peach & Endive Salad

A recipe by

You can use Manouri in this salad just like Feta, without cooking it, but do try frying it for a different texture, unlike halloumi, it stays soft and creamy inside.



  1. In a frying pan over medium to high heat, add a tsp of olive oil and then the manouri. Fry on each side for 1 minute or until a golden crust has formed and transfer to a plate.
  2. Cut of the base of the endive and separate the leaves. Scatter the leaves, with the rocket over a serving plate.
  3. Cut the peach in half, remove the stone and slice into thin wedges. Add to the plate.
  4. Drape the ham over the salad and break the pan-fried manouri into pieces and scatter on top.
  5. Whisk the dressing ingredients together and drizzle over the salad with a little salt and pepper just before serving.
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