Description
A vibrant and flavorful Halloumi Cheese Salad featuring crispy, honey-drizzled halloumi cubes, fresh vegetables, and juicy pomegranate seeds, all tossed in a zesty lemon-balsamic dressing. Perfect for a light lunch or a refreshing side dish.
Ingredients
Halloumi and Cooking
- 225 g halloumi cheese
- 1/4 tsp chilli flakes
- 1 tbsp honey
- Olive oil, splash for frying plus 3 tbsp for dressing
Salad
- 30 g (1 cup) parsley
- 2 large tomatoes
- 1 pomegranate, seeds extracted
- 1/2 cucumber
- 4 spring onions (scallions)
Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Juice of 1 lemon
- 1 tbsp sesame seeds
- Salt to taste
- Pepper to taste
Instructions
- Cook the Halloumi: Heat a splash of olive oil in a large skillet over medium-high heat. Add cubed halloumi cheese and sprinkle evenly with chili flakes. Drizzle the honey over the cheese and cook for 5-7 minutes, turning the pieces occasionally so they become golden and crisp on all sides.
- Prepare the Dressing: In a small jar or bowl, combine the remaining 3 tablespoons of olive oil, lemon juice, balsamic vinegar, sesame seeds, salt, and pepper. Whisk or shake well until all ingredients are fully incorporated to create a tangy and flavorful dressing.
- Assemble the Salad: In a large bowl, toss together the chopped parsley, diced tomatoes, sliced cucumber, chopped spring onions, and pomegranate seeds. Add the warm halloumi cubes on top, then drizzle the dressing over everything. Gently toss the salad to evenly coat all ingredients with the dressing.
- Serve: Serve the salad immediately while the halloumi is still warm, or refrigerate until ready to enjoy. This salad is excellent as a main dish or a vibrant side for any meal.
Notes
- For best results, use fresh halloumi cheese that can hold its shape well when grilled or fried.
- If you prefer less spice, reduce or omit the chili flakes.
- You can substitute honey with maple syrup for a vegan option, but traditional honey complements the halloumi flavor nicely.
- Make sure to remove the pomegranate seeds carefully to avoid bitterness from the white pith.
- The salad is best served fresh to enjoy the contrast between warm halloumi and cool vegetables.
