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Mediterranean
Grilled Halloumi Salad
20 min total12 prep8 cook2 servings400 cal
VegetarianFlexitarianClassicLow-CarbKetoContains dairy
Squeaky halloumi seared until golden and crisp outside, served warm over a bright, crunchy salad of cucumber, tomato, and mint tossed in lemon and olive oil. A quick vegetarian dish that's satisfying enough for a light meal.
Ingredients
dairy
- 200 ghalloumi
produce
- 1cucumber
- 200 gcherry tomatoes
- 0.25red onion
- 1lemon
- 2 tbspfresh mint
pantry
- 2 tbspolive oil
- 0.25 tspsalt
Steps
- Slice the halloumi into 1cm thick pieces. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the mint.
- In a mixing bowl, whisk together the olive oil, lemon juice, and salt to make the dressing.
- Add the cucumber, cherry tomatoes, red onion, and mint to the bowl and toss to coat in the dressing.
- Heat a dry skillet or grill pan over medium-high heat until hot.
- Lay the halloumi slices in the hot pan and cook for 2–3 minutes without moving, until deep golden on the underside.
- Flip and cook for another 2 minutes until golden on both sides and warmed through.
- Divide the dressed salad between two plates and top immediately with the warm grilled halloumi.
- Serve right away while the halloumi is still warm and soft.
Tips
- Use a dry pan with no added oil for the halloumi at first — it releases its own fat as it browns.
- Don't move the halloumi slices for the first minute or two, so a real golden crust develops before flipping.
- Serve halloumi immediately after cooking; it firms up and becomes rubbery as it cools.
- Dress the salad just before serving so the cucumber and tomato stay crisp instead of watering out.
