Fried Halloumi Salad

If you’ve never had pan-fried halloumi, get ready to be hooked on this Fried Halloumi Salad. This crispy, salty cheese takes salad to the next level, especially when paired with...

recipe
About Recipe
Fried Halloumi Salad

If you’ve never had pan-fried halloumi, get ready to be hooked on this Fried Halloumi Salad. This crispy, salty cheese takes salad to the next level, especially when paired with fresh herbs and a tangy vinaigrette!

Ingredients :
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh mint , chopped
  • 2 tablespoons fresh dill , chopped
  • 2 tablespoons flat parsley , chopped
  • 2 tablespoons red wine vinegar
  • 2 teaspoons lemon zest
  • Salad:
  • 4 cups baby spinach or arugula
  • ½ cup canned chickpeas , drained and rinsed, pat dry
  • ½ cup crispy fried chickpeas
  • 2 tablespoons black olives , thinly sliced
  • 2 tablespoons roasted red peppers , chopped
  • 2 tablespoons pomegranate seeds
  • 2-3 tablespoons extra virgin olive oil
  • 8 ounces halloumi , cut into ¼ inch slices
Directions :

  1. In a small bowl, whisk together the olive oil, mint, dill, parsley red wine vinegar and lemon zest. Set side but whisk one more time before drizzling over the salad.

  2. Salad:

  3. Evenly divide the chosen greens, canned chickpeas, crispy chickpeas, black olives, roasted red pepper and pomegranate seeds onto 2 or 4 plates, depending on how many servings you are making. Set side or place in the fridge, if not serving immediately.

  4. Heat a large skillet over medium-high heat. When hot, add the olive oil and 4-5 slices of halloumi, depending on the size of the pan. Sear for a total of 4-5 minutes, turning from side to side every minute to achieve a golden-brown crust. Remove to a paper towel lined plate and continue with the remaining pieces.

  5. Divide the slices among the prepared salads, drizzle with the vinaigrette and serve while cheese is warm.

Categories