Description
1. Prepare the Salad Ingredients
Start by preparing the vegetables for the salad. Wash and dry the mixed greens, and place them in a large salad bowl. Slice the cucumber, bell pepper, and red onion into thin pieces. Cut the cherry tomatoes in half, and if you’re using avocado, slice it into thin wedges.
Set the vegetables aside while you prepare the halloumi.
2. Grill the Halloumi
To grill the halloumi, heat a grill pan or outdoor grill over medium-high heat. If you’re using a grill pan, lightly grease it with a little olive oil to prevent the cheese from sticking.
Place the halloumi slices on the grill pan or grill, and cook for 2-3 minutes per side, or until golden brown grill marks appear and the cheese is slightly crispy on the outside. Be careful not to overcook the halloumi, as it can become too firm. Once grilled, remove the halloumi from the heat and set it aside.
3. Make the Dressing
In a small bowl or jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and black pepper. Whisk the ingredients together until the dressing is well emulsified and smooth. Taste the dressing and adjust the seasoning as needed, adding more salt, pepper, or honey depending on your preference.
4. Assemble the Salad
Once the halloumi is grilled and the dressing is ready, it’s time to assemble the salad. Place the mixed greens into the salad bowl and top them with the prepared cucumber, bell pepper, red onion, cherry tomatoes, and avocado (if using).
Carefully add the grilled halloumi on top of the salad. The warm halloumi will slightly wilt the greens, adding to the overall flavor of the dish.
5. Toss the Salad
Drizzle the dressing over the salad and gently toss the ingredients together until everything is evenly coated. You can serve the salad immediately or let it rest for a few minutes to allow the flavors to meld.
6. Garnish and Serve
Sprinkle freshly chopped parsley over the salad for a burst of color and freshness. Serve the Grilled Halloumi Salad immediately, either as a main course or a side dish, and enjoy!
Ingredients
For the Salad:
- 200g (7 oz) halloumi cheese, sliced into ½-inch thick slices
- 4 cups mixed salad greens (such as arugula, spinach, or mixed baby greens)
- 1 cucumber, sliced
- 1 bell pepper, sliced (red, yellow, or orange)
- 1 pint cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 small avocado, sliced (optional for added creaminess)
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon honey or maple syrup (optional for a hint of sweetness)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
Start by preparing the vegetables for the salad. Wash and dry the mixed greens, and place them in a large salad bowl. Slice the cucumber, bell pepper, and red onion into thin pieces. Cut the cherry tomatoes in half, and if you’re using avocado, slice it into thin wedges.
Set the vegetables aside while you prepare the halloumi.
To grill the halloumi, heat a grill pan or outdoor grill over medium-high heat. If you’re using a grill pan, lightly grease it with a little olive oil to prevent the cheese from sticking.
Place the halloumi slices on the grill pan or grill, and cook for 2-3 minutes per side, or until golden brown grill marks appear and the cheese is slightly crispy on the outside. Be careful not to overcook the halloumi, as it can become too firm. Once grilled, remove the halloumi from the heat and set it aside.
In a small bowl or jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and black pepper. Whisk the ingredients together until the dressing is well emulsified and smooth. Taste the dressing and adjust the seasoning as needed, adding more salt, pepper, or honey depending on your preference.
Once the halloumi is grilled and the dressing is ready, it’s time to assemble the salad. Place the mixed greens into the salad bowl and top them with the prepared cucumber, bell pepper, red onion, cherry tomatoes, and avocado (if using).
Carefully add the grilled halloumi on top of the salad. The warm halloumi will slightly wilt the greens, adding to the overall flavor of the dish.
Drizzle the dressing over the salad and gently toss the ingredients together until everything is evenly coated. You can serve the salad immediately or let it rest for a few minutes to allow the flavors to meld.
Sprinkle freshly chopped parsley over the salad for a burst of color and freshness. Serve the Grilled Halloumi Salad immediately, either as a main course or a side dish, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 22-25g
- Carbohydrates: 10-15g
- Protein: 18-20g