Halloumi Salad
Dive into this vibrant halloumi salad, where crispy, golden-brown cheese meets a medley of fresh, crunchy veggies! Tossed in a zesty dressing, this dish is not just a salad—it's a celebration of flavors that will leave your taste buds dancing. Perfect for a light lunch or a delightful side at your next gathering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 250g baby plum tomatoes (8.82 oz)
- 1 whole cucumber
- Juice of 1 small lemon
- 1 bunch parsley
- 2 Tbsp pomegranate molasses (30 ml)
- 1 cup pomegranate seeds (240 ml)
- 2 spring onions
🥛Dairy & Eggs(1)
- 225g Halloumi cheese (7.94 oz)
🫙Pantry Staples(3)
- 1/4 cup extra virgin olive oil (60 ml)
- 2 Tbsp honey (30 ml)
- 2 Tbsp tahini (30 ml)
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp red pepper flakes (5 ml)
- 1/2 tsp salt, or to taste (2.5 ml)
- 1 tsp sumac (5 ml)
📦Other(1)
- 1 tsp sesame seeds (5 ml)
👨🍳 Instructions
- 1
Allow the halloumi to cool and add into salad.
- 2
If you like your halloumi warm with your salad, do not mix in to the salad instead serve on top of the salad whilst still warm.
💡 Pro Tips
- ✓Heat your pan to 400-425°F before adding halloumi to achieve the golden crust in 2-3 minutes per side while keeping the interior creamy, as halloumi's high melting point (around 200°F) allows for high-heat searing.technique400-425°F
- ✓Pat halloumi completely dry with paper towels before cooking because surface moisture creates steam that prevents the Maillard reaction from forming the characteristic golden-brown crust.technique
- ✓Slice halloumi to 1/4-inch thickness for optimal texture contrast - thin enough to heat through quickly but thick enough to maintain the signature squeaky texture from its stretched curd structure.technique1/4-inch thickness
- ✓Serve halloumi within 5 minutes of cooking to preserve its soft, yielding texture, as it becomes increasingly rubbery as it cools due to protein coagulation.timing5 minutes
- ✓Use minimal oil (1-2 teaspoons) when pan-frying halloumi since its 25% fat content renders out during cooking, providing natural lubrication and preventing sticking.ingredient1-2 teaspoons
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Halloumi Salad
Dive into this vibrant halloumi salad, where crispy, golden-brown cheese meets a medley of fresh, crunchy veggies! Tossed in a zesty dressing, this dish is not just a salad—it's a celebration of flavors that will leave your taste buds dancing. Perfect for a light lunch or a delightful side at your next gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 250g baby plum tomatoes (8.82 oz)
- 1 whole cucumber
- Juice of 1 small lemon
- 1 bunch parsley
- 2 Tbsp pomegranate molasses (30 ml)
- 1 cup pomegranate seeds (240 ml)
- 2 spring onions
🥛Dairy & Eggs(1)
- 225g Halloumi cheese (7.94 oz)
🫙Pantry Staples(3)
- 1/4 cup extra virgin olive oil (60 ml)
- 2 Tbsp honey (30 ml)
- 2 Tbsp tahini (30 ml)
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp red pepper flakes (5 ml)
- 1/2 tsp salt, or to taste (2.5 ml)
- 1 tsp sumac (5 ml)
📦Other(1)
- 1 tsp sesame seeds (5 ml)
👨🍳 Instructions
- 1
Allow the halloumi to cool and add into salad.
- 2
If you like your halloumi warm with your salad, do not mix in to the salad instead serve on top of the salad whilst still warm.
💡 Pro Tips
- ✓Heat your pan to 400-425°F before adding halloumi to achieve the golden crust in 2-3 minutes per side while keeping the interior creamy, as halloumi's high melting point (around 200°F) allows for high-heat searing.technique400-425°F
- ✓Pat halloumi completely dry with paper towels before cooking because surface moisture creates steam that prevents the Maillard reaction from forming the characteristic golden-brown crust.technique
- ✓Slice halloumi to 1/4-inch thickness for optimal texture contrast - thin enough to heat through quickly but thick enough to maintain the signature squeaky texture from its stretched curd structure.technique1/4-inch thickness
- ✓Serve halloumi within 5 minutes of cooking to preserve its soft, yielding texture, as it becomes increasingly rubbery as it cools due to protein coagulation.timing5 minutes
- ✓Use minimal oil (1-2 teaspoons) when pan-frying halloumi since its 25% fat content renders out during cooking, providing natural lubrication and preventing sticking.ingredient1-2 teaspoons