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Photo of Sardines and tomato salad with haloumi by WW

Sardines and tomato salad with haloumi

Total Time
1 hr 5 min
20 min
15 min
The strong flavour of sardines teamed with haloumi creates a tasty salad sensation!


Sardines, canned in springwater, drained

540 g, or fresh, (8 x 140g each), bones removed

Lemon juice

¼ cup(s), (60ml)

Dried chilli flakes

1 tbs

Dried breadcrumbs

80 g, (wholegrain)

Fresh flat-leaf parsley

¼ cup(s), finely chopped


300 g, (mixed heirloom), halved

Olive oil

1 tsp

Balsamic vinegar

1 tbs, (white)

Ground sumac

1 tsp


1 clove(s), crushed


2 bunch(es), ends trimmed

Haloumi cheese

140 g, cut into 1.5cm slices

Oil spray

1 x 3 second spray(s)


  1. Place fresh sardines, juice and chilli in a shallow ceramic dish. Cover, then refrigerate for 30 mins to marinate. Combine breadcrumbs and parsley on a flat tray, season with salt and freshly ground black pepper. Remove sardines from marinade and roll in breadcrumb mixture. Refrigerate until ready to use.
  2. Combine tomato, balsamic, sumac and garlic in a small bowl.
  3. Lightly spray a large non-stick frying pan or barbecue with oil and heat over medium heat. Cook asparagus for 4-5 mins, turning occasionally until tender. Cook haloumi for 3 mins each side or until browned. Cook sardines for 2-3 mins each side or until cooked through.
  4. Arrange sardines, haloumi and asparagus on serving plates. Serve drizzled with tomato dressing.