halloumi salad

this halloumi salad is summer on a plate: warm, crispy, honeyed halloumi nestled on a bed of cool, crunchy greens. the best part is the creamy, dreamy tahini dressing, bursting with fresh lemon and nutty sesame, and bringing a rich, velvety finish to every bite.

this halloumi salad is the perfect dish for lazy summer days. golden, crispy squares of pan-fried cheese are drizzled with a touch of sweet honey and a sprinkle of red chilli flakes, then tossed with a fresh, vibrant mix of crunchy greens, cool cucumber, juicy cherry tomatoes, creamy avocado, crisp red onion and tender chickpeas. finish with a generous pour of zesty tahini dressing and enjoy this halloumi salad al fresco.

why you will love this easy halloumi salad recipe:

• textures – from the crispy halloumi and crunchy vegetables to the creamy avocado and tender chickpeas, this halloumi salad is absolutely bursting with a bunch of different flavours and textures!

• versatile and customisable – the best part about this halloumi salad is that you can easily customise the ingredients based on your preferences or based on what you have on hand at home. you can also make different variants of this rather than just as a simple salad if you’re feeling something different. e.g. a halloumi salad wrap would be great using this recipe!

• perfect for summer – have this halloumi salad for lunch or for dinner on warm, summer days whenever you’re feeling something light and refreshing. it’s perfect because it’s not too heavy, is packed with flavour and is so easy to make.

learn how to make this easy halloumi salad with tahini dressing:

in this easy halloumi salad recipe, we’re going to cook halloumi until crispy then coat in a mix of red chilli flakes and honey. then, we’ll assemble our salad in a large bowl by mixing together some mixed greens, sliced cucumber, cherry tomatoes, chopped red onion, avocado, chickpeas, our cooked halloumi and a creamy tahini dressing!

halloumi salad ingredients:

• oil – we’ll adding oil to the pan first to cook our halloumi in. i usually like to use a neutral tasting oil for this.

• halloumi – the main ingredient in this recipe. halloumi is a cypriot cheese that’s usually made from goat’s and sheep’s milk. it’s somewhat firm and quite salty. if you are unable to find halloumi cheese, you can usually find it under the name ‘grilling cheese’. i decided to pan fry the halloumi until crispy on the outside, but you can also make this salad with grilled halloumi if you’d prefer that!

• seasonings – when cooking the halloumi, i just like to add some chilli flakes and a little bit of paprika. we’ll also be using salt and pepper for the dressing.

• honey – after cooking the halloumi, i like to mix in a small amount of honey for some sweetness.

• chickpeas – i like to make this halloumi salad with chickpeas for some extra protein. i decided to warm cooked chickpeas slightly in a pan with some paprika and salt, but you can add them to your halloumi salad cold if you prefer. another great option would be to cook them for slightly longer so that they become crispy and add any other seasonings of your choice to the chickpeas.

• mixed greens – for the base of this halloumi salad, i just used a bag of mixed greens, but you can really use anything you like e.g. arugula, kale, romaine lettuce etc.

• fresh veggies and other extras – i love to use a mix of cherry tomatoes, chopped red onion, and ripe avocado to this halloumi salad recipe. again, you can choose to skip any of these or substitute them with something else according to your preference. i love the red onion for some extra crunch and flavour, cherry tomatoes for their sweetness and juiciness, and i think the creamy, nutty avocado just works really well with everything in this recipe!

• mayo – the base of our dressing. i do prefer a creamy dressing so i like to use mayo for this.

• tahini – the tahini adds a lovely toasted, nutty flavour to this halloumi salad dressing, and i love the extra creaminess it gives.

• lemon juice – some freshly squeezed lemon juice adds some tang and freshness to this halloumi salad bowl.

• water – we’re going to add a small amount of water to the dressing just to thin it out a little bit.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: slice halloumi into small cubes. pat the halloumi dry with a paper towel to remove any excess moisture.

step two: in a pan, heat up some oil, then add the halloumi little by little, spacing them out in the pan. let them crisp up in the oil for a minute or two, then change sides and move them around in the pan. add red chilli flakes and paprika, mix it in, and continue to cook until the halloumi looks golden and crispy. don’t overcrowd the pan and cook the halloumi in batches if needed.

step three: remove the pan from the heat, then add honey and mix it in.

step four: in the same pan, add a little bit more oil, then add cooked chickpeas with a little bit of paprika and salt. mix it in and cook for about 1 minute (or longer if you want them to be slightly crispy).

step five: in a large bowl, add mixed greens, cherry tomatoes, sliced cucumber, chopped red onion, chopped avocado, the chickpeas and the halloumi. (you can wait for the halloumi and chickpeas to cool and add them in or just have them warm on top of the salad).

step six: for the halloumi salad dressing, in a bowl, add mayo, tahini, lemon juice, black pepper, salt and water. mix together until smooth.

step seven: pour the dressing on top of your halloumi salad, then toss the salad so that everything is mixed together and coated with the dressing.

step eight: serve, and let’s eat!

tips and notes

• try to choose a good quality halloumi – we want our halloumi cheese to be firm and hold its shape when sliced and cooked.

• it’s best to use a non-stick pan when cooking the halloumi as this will help prevent the cheese from sticking to the pan.

• heat up oil in your pan before adding the halloumi to it – this will help the halloumi get that nice, golden, crispy crust.

• make sure that you don’t overcook the halloumi, as this can cause it to become rubbery or tough. it should really only take a couple of minutes! once the halloumi starts to look golden brown and crispy on the outside, remove your pan from the heat.

• be sure to pat the halloumi cheese dry after slicing and before cooking – this will remove any extra moisture and help the halloumi crisp up.

• when cooking the halloumi, don’t overcrowd the pan and cook it in batches if needed. this will just make it easier for you to change sides and allow it to crisp properly.

• i made the dressing to my taste in terms of flavour and consistency, so feel free to use more/less water if you’d like something thinner/creamier. and as always, you can adjust seasonings and other ingredients like lemon juice and honey to your taste.

• if you don’t mind the mix of warm and cold in this halloumi salad bowl recipe, i would actually recommend cooking the halloumi at the end and serving it fresh and warm with the crisp salad. halloumi tastes best when it’s freshly made and hot and i love the contrast between the warm and salty-sweet halloumi and the cold, crunchy salad.

• customise this halloumi salad recipe to your taste! add your favourite vegetables and any other extra ingredients you like, and feel free to adjust the dressing or swap it out for something different. there are so many things you can do when it comes to salads with halloumi.

• this recipe would probably make enough for 3-4 servings. if you do have leftovers, just store them in the fridge in an airtight container. it would be best to store the dressing, the salad and the halloumi in separate containers to prevent the salad from becoming soggy. you can reheat the halloumi in a pan if you like, but i personally think it tastes great cold with the salad too!

frequently asked questions

1. do i have to use halloumi for this halloumi salad recipe?

   – the reason why halloumi works so well in this recipe is because it holds its shape when grilled or pan-fried. if you are unable to find halloumi, look for cheeses under the name ‘grilling cheese’, or you could even use another firm cheese like paneer for example. the flavour and texture will be different but the cheese will still keep its shape.

2. why won’t my halloumi become crispy?

   – there are a number of reasons why your halloumi is not crisping up. one reason is due to excess moisture on the surface of your halloumi preventing it from browning and crisping up properly. make sure to pat your halloumi cheese dry with paper towels before cooking. another reason could be due to low heat. make sure that you preheat your pan over medium-high heat before adding the halloumi. if the heat is too low, the cheese won’t brown properly. finally, make sure you don’t overcrowd the pan and resist the urge to flip the halloumi too much – allow it to cook undisturbed on each side for a minute or two so that it can develop that golden crust.

3. can i add other ingredients to this halloumi salad?

   – absolutely! feel free to customise the ingredients in this halloumi salad to your preference. you can skip things you don’t like or swap them around depending on your tastes and your diet.

4. can i add chicken to this halloumi salad?

   – yes! chicken would work really well with this halloumi salad and would also be great as an extra source of protein.

5. can i make the tahini dressing ahead of time?

   – yes, you can make the tahini dressing ahead of time and store it in the fridge in an airtight container for 4-5 days.

6. can i make this halloumi salad ahead of time?

   – this halloumi salad is best served fresh with crisp greens and warm halloumi. however, if you would like to make this ahead of time, i would recommend making all of the components of this halloumi salad and then storing them in the fridge in separate containers. when the time comes for you to serve the salad, simply reheat the halloumi over the stove (or have it cold), then add it to the salad along with the dressing.

recipe