Halloumi Salad

Ingredients

• 227 g (8 oz), cut into 6 mm (¼-inch) slabshalloumi cheese
• 30 ml (2 tablespoons), dividedolive oil
• 3 smallPersian cucumbers, sliced into rounds
• 473 ml (1 US pint)cherry tomatoes, halved
• 475 ml (2 cups)baby spinach, pre-washed
• 475 ml (2 cups)rocket, pre-washed
• 57 g (2 oz), slicedonion
• Juice of 1fresh lemon
• 2.5 ml (½ teaspoon), or to tastesea salt

Instructions

1. 1

   Heat the pan

   Set a grill pan over medium-high heat and brush it with 5 ml (1 teaspoon) of the olive oil.

2. 2

   Grill the halloumi

   Lay the halloumi in the pan and cook each side for 2 to 3 minutes, until golden grill lines appear and the cheese is soft.

3. 3

   Combine the vegetables

   Put the sliced cucumbers, halved tomatoes, onion, spinach and rocket in a large bowl.

4. 4

   Mix the dressing

   Stir together the remaining olive oil, lemon juice and sea salt.

5. 5

   Dress the salad

   Drizzle the dressing over the vegetables and toss until evenly coated.

6. 6

   Serve with halloumi

   Add the grilled halloumi to the salad and serve straight away.

What is halloumi salad?

Halloumi salad brings together a Cypriot brined cheese with the fresh vegetables and leafy greens often found in Mediterranean-style meals. The cheese is grilled until marked and tender, then served warm over a crisp, lemon-dressed salad.

Here, peppery rocket and mild spinach balance the salty cheese, while cucumber and cherry tomatoes add crunch and juiciness. The simple dressing keeps the flavours clear rather than masking them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 27g protein, 22g carbs, 42g fat.

Halloumi supplies most of the protein and fat, while the olive oil adds further fat. The vegetables contribute most of the carbohydrates and fibre, with a smaller contribution from the lemon. For a more balanced plate, serve the salad with a portion of wholegrain bread or cooked grains.

Choosing the ingredients

Halloumi: Cut it into even slabs so the pieces brown at a similar pace. It is naturally salty, so taste the salad before adding extra salt.

Greens and vegetables: Pre-washed leaves make this a quick assembly job. Persian cucumbers are small and crisp; if using larger cucumbers, slice them thinly for a similar texture.

Grilling the cheese

Pan heat: Let the grill pan get properly hot over medium-high heat before adding the cheese. A light brush of oil helps prevent sticking without leaving the halloumi greasy.

Turning: Cook for 2 to 3 minutes on each side, looking for clear golden grill marks. Turn the slabs once they release readily from the pan, rather than pulling at them while they are still stuck.

Getting the dressing right

Lemon and oil: Mix the lemon juice with the remaining olive oil and salt before dressing the leaves. This spreads the sharp, savoury flavour more evenly than adding each ingredient separately.

Seasoning: Halloumi can contribute plenty of salt, so start with the stated amount and adjust only after tossing and tasting. Add more lemon if you want a sharper finish.

Keeping the salad crisp

Tossing: Dress the vegetables shortly before serving so the leaves stay fresh and the cucumbers keep their crunch. Use a large bowl to coat everything gently without bruising the spinach and rocket.

Timing: Assemble the vegetables and dressing while the pan heats, then grill the halloumi last. Adding it straight from the pan gives the salad a pleasing contrast of warm cheese and cool vegetables.

What to serve alongside

Bread: Warm flatbread or crusty bread works well for catching the lemony dressing and makes the meal more substantial.

Extra sides: Serve with a bowl of lentils, chickpeas or grains if you want a heartier plate. Keep additions separate until serving so the salad remains fresh.

Recipe notes & tips

• Pat the halloumi dry before grilling if its surface is very wet.
• Keep the cheese slabs similar in thickness so they cook evenly.
• Wait until the pan is hot before adding the halloumi to encourage browning.
• Taste the salad before adding extra salt, as halloumi is already salty.
• Dress the leaves just before serving to keep them crisp.

Variations

• Add olives: Scatter in a handful of pitted olives for a briny accent.
• Include chickpeas: Add drained chickpeas for a heartier salad.
• Use herbs: Finish with chopped mint or parsley for a fresh herbal note.
• Add grains: Serve over cooked bulgur or quinoa to make the meal more filling.
• Bring the heat: Add a pinch of chilli flakes to the lemon dressing.

Common mistakes to avoid

• Pan not hot enough: The cheese can turn soft before it browns; let the grill pan heat fully first.
• Moving the cheese too soon: It may stick or tear; wait until it releases easily before turning.
• Over-salting: Halloumi is already salty; taste the dressed salad before adding more.
• Dressing too early: The leaves can wilt; toss everything shortly before serving.
• Crowding the pan: The slabs may brown unevenly; cook them in batches if needed.

How to store

Store leftover salad in an airtight container in the fridge and eat within 1 day; the dressed leaves will soften. For best texture, keep any undressed vegetables and halloumi separate, then reheat the cheese briefly in a pan before serving.

Frequently asked questions