Grilled Halloumi Salad with Honey-Lemon Dressing

⏱ 21 min · 🍽 4 Servings · 🧂 11 Ingredients

Ingredients

  • 250 g halloumi
  • 150 g mixed salad leaves
  • 250 g cherry tomatoes
  • 1 piece cucumber
  • 1 piece small red onion
  • 30 g flaked almonds
  • 50 ml olive oil
  • 20 ml lemon juice
  • 20 ml honey
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

  1. Toast the flaked almonds in a dry pan until golden and set aside. Wash and spin-dry the salad leaves, halve the cherry tomatoes, shave the cucumber into ribbons with a peeler, and slice the onion into thin rings.
  2. For the dressing, whisk the olive oil, lemon juice, honey, salt, and pepper vigorously until lightly emulsified.
  3. Slice the halloumi about 1 cm thick and grill on a hot barbecue or griddle pan until golden brown on both sides with distinct char stripes.
  4. Toss the leaves, tomatoes, cucumber, and onion with most of the dressing and arrange on plates. Top with the warm halloumi, drizzle over the rest of the dressing, and scatter with the almonds.
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Grilled Halloumi Salad with Honey-Lemon Dressing
📖 Culinse
saladvegetariangrillingquick

Grilled Halloumi Salad with Honey-Lemon Dressing

Golden grilled halloumi with char stripes on a bed of crisp leaves, cherry tomatoes, cucumber ribbons, and toasted almonds. A honey-lemon dressing ties the salty and sweet together beautifully..

⏱

Cook time

21 min

🍽

Servings

4

🧂

Ingredients

11

View Original ↗

Nutrition

per serving

380 kcal

Calories

15 g

Protein

31 g

Fat

10 g

Carbs

Ingredients

For 4 servings

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Kitchen Tools

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Instructions

  1. 1

    Toast the flaked almonds in a dry pan until golden and set aside. Wash and spin-dry the salad leaves, halve the cherry tomatoes, shave the cucumber into ribbons with a peeler, and slice the onion into thin rings.

  2. 2

    For the dressing, whisk the olive oil, lemon juice, honey, salt, and pepper vigorously until lightly emulsified.

  3. 3

    Slice the halloumi about 1 cm thick and grill on a hot barbecue or griddle pan until golden brown on both sides with distinct char stripes.

  4. 4

    Toss the leaves, tomatoes, cucumber, and onion with most of the dressing and arrange on plates. Top with the warm halloumi, drizzle over the rest of the dressing, and scatter with the almonds.