Halloumi Cheese Salad with Pomegranates

Ingredients

• 225 ghalloumi
• 1/4 tspchilli flakes
• 1 tbsphoney
• 30 g or 1 cupparsley
• 2 largetomatoes
• 1pomegranate
• 1/2cucumber
• 4spring onions
• 3 tbspolive oil
• 2 tbspbalsamic vinegar
• Juice of 1lemon
• 1 tbspsesame seeds
• To tastesalt
• To tastepepper

Instructions

1. 1

   Fry the halloumi

   Warm a splash of the olive oil in a large frying pan over a medium-high heat. Add the halloumi cubes and chilli flakes, drizzle with honey, then cook for 5–7 minutes, turning now and then, until golden and crisp on all sides.

2. 2

   Mix the dressing

   In a small jar or bowl, whisk together the remaining olive oil, lemon juice, balsamic vinegar, sesame seeds, salt and pepper.

3. 3

   Toss the salad

   Combine the parsley, tomatoes, cucumber, spring onions and pomegranate seeds in a large salad bowl. Add the halloumi and dressing, then toss gently.

4. 4

   Serve the salad

   Serve straight away, or refrigerate until you are ready to eat. Enjoy as a main dish or a side.

What is halloumi salad?

Halloumi is a brined cheese associated with Cyprus, known for holding its shape when cooked. Here, crisp-edged pieces bring a savoury, salty contrast to fresh vegetables and sweet-tart pomegranate.

The parsley, lemon and balsamic keep the salad lively, while honey and chilli add a sweet, gentle heat to the pan-fried cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 4g protein, 35g carbs, 17g fat.

The halloumi and olive oil contribute most of the fat, while the vegetables, pomegranate and honey provide much of the carbohydrate; the cheese is also the main protein source. Pair a serving with bread or another filling accompaniment if you want a more substantial plate.

Getting golden halloumi

Dry the halloumi cubes if they are wet from their packaging so they can brown rather than steam. Use a roomy pan and turn the pieces occasionally to colour their sides evenly.

Add the honey to the pan with the cheese as directed; keep an eye on it, since its sugars can darken quickly.

Preparing the vegetables

Even pieces: Cut the tomatoes and cucumber into similar-sized chunks so they are easy to eat with the halloumi.

Fresh herbs: Chop the parsley shortly before serving to keep its flavour bright. Slice the spring onions thinly so their sharper taste is spread throughout the salad.

Balancing the dressing

The lemon and balsamic provide acidity to balance the rich cheese and olive oil, while sesame seeds add a nutty note. Whisk or shake the dressing just before pouring, as the oil and vinegar can separate while standing.

Taste the dressing before adding it all; the halloumi is already salty, so season carefully.

Checking texture and timing

The halloumi is ready when its surfaces are golden and crisp; the stated cooking time is 5–7 minutes. Keep the vegetables uncooked and add the warm cheese close to serving so they retain their fresh crunch.

For the best contrast, serve soon after tossing. If you need to chill the salad, keep in mind that the cheese will lose some of its crispness.

Serving the salad

Serve it as a light main or alongside a larger meal. Warm flatbread or crusty bread makes a simple accompaniment, while a bowl of soup can turn it into a more substantial lunch.

If preparing ahead, keep the dressing separate and toss it through shortly before serving.

Recipe notes & tips

• Cut the halloumi into evenly sized cubes so they cook at a similar rate.
• Use a large pan to give the cheese room to brown.
• Remove the pomegranate seeds over a bowl to catch any juice.
• Add the dressing gradually and toss gently to avoid crushing the vegetables.
• Season the dressing cautiously, then taste it with a piece of halloumi before adding more salt.

Variations

• Add leafy greens: Toss in rocket or mixed salad leaves just before serving.
• Change the herbs: Replace some of the parsley with fresh mint for a cooler herbal note.
• Use another vinegar: Swap balsamic for red wine vinegar for a less sweet dressing.
• Add toasted nuts: Scatter toasted walnuts or almonds over the finished salad for extra crunch.
• Make it milder: Leave out the chilli flakes if you prefer no heat.

Common mistakes to avoid

• Crowded pan: The halloumi may steam instead of browning; cook it in batches if needed.
• Too much salt: Halloumi is already salty; taste the dressed salad before adding extra.
• Overcooked honey: It can darken quickly in the pan; watch the cheese as it cooks.
• Dressing too early: The vegetables can soften as they stand; dress the salad close to serving.
• Rough tossing: Pomegranate seeds and chopped vegetables can break up; fold the ingredients together gently.

How to store

Store leftovers covered in the fridge and eat within 1–2 days. The vegetables will soften and the halloumi will lose its crispness; reheat the cheese separately in a frying pan and add it to the chilled salad just before eating.

Frequently asked questions