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Halloumi Salad
Mediterranean

Halloumi Salad

Warm, golden pan-fried halloumi over a fresh salad of tomatoes, cucumber and leaves with a bright lemon-olive oil dressing. Salty, squeaky cheese at its best.

21 min
Total time
2
Servings
15 min
Prep
6 min
Cook
beginnerlunchvegetariangluten-freelow-calorie
Source: Mediterranean / Cypriot canonical recipe

Ingredients

2 servings
  • 225 g halloumi, sliced 1 cm thick
  • 200 g cherry tomatoes, halved
  • 150 g cucumber, sliced
  • 60 g mixed salad leaves
  • 1/2 red onion, thinly sliced
  • 10 g fresh mint leaves, chopped
  • 45 ml extra virgin olive oil
  • 30 ml lemon juice, freshly squeezed
  • 7 g honey
  • 1 g black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Whisk together the olive oil, lemon juice, honey and black pepper to make the dressing; set aside. Do not add salt as the halloumi is already very salty.
  2. Step 2.In a large bowl, combine the salad leaves, cherry tomatoes, cucumber, red onion and chopped mint.
  3. Step 3.Pat the halloumi slices completely dry with paper towel so they sear rather than steam.
  4. Step 4.Heat a dry nonstick or griddle pan over medium-high heat for 2 minutes (no oil needed; halloumi releases its own fat).
  5. Step 5.Add the halloumi slices and fry for 2 to 3 minutes per side until deep golden with char marks.
  6. Step 6.Drizzle about half the dressing over the salad and toss gently to coat.
  7. Step 7.Arrange the warm halloumi over the dressed salad.
  8. Step 8.Drizzle the remaining dressing over the cheese and serve immediately while the halloumi is still hot and soft.

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