Ok friends. You NEED to try this halloumi salad. The recipe is originally from Olive Magazine, but I adapted it to fit with what I had in my fridge.
I’m not lying, this will be your new go to salad. Perfect as a main or side, and any leftovers will make great lunches! I brought it to a potluck last week, and have been dreaming about it since.
The halloumi is coated in sesame seeds, then honey is added to the hot pan creating next level halloumi.
This whole recipe maybe takes about 30 minutes to put together, making it a perfect quick and easy, healthy meal.
Ok without further ado, let's get to the good stuff.
- ¾ cup quinoa
- 1 ½ cup stock or water
- 1 bell pepper
- ½ red onion
- 3 tbsp red wine vinegar
- Lemon juice
- 1 cup chopped kale (about three stalks)
- 1 pomegranate
- 1 cup of yogurt
- 250 g halloumi
- ¼ cup sesame seeds
- 1 tbsp honey
- Olive oil
- Cook ¾ cup quinoa in 1 ½ cups of stock (or water works great too!). Bring to a boil and then reduce to a simmer for 15 minutes or until all the stock has been absorbed.
- While the quinoa is cooking, finely chop your veggies (kale, red onion, bell pepper) and put into a big bowl. Add in 3 tbsp red wine vinegar (or lemon juice), 2 tbsp olive oil, and salt to taste. Top with pomegranate seeds and stir.
- Add juice from ½ lemon into 1 cup of yogurt and set aside.
- Pat your halloumi dry using a tea towel and then cut into pieces. Put in a bowl with sesame seeds (about ¼ cup of sesame seeds) and toss to coat evenly.
- Heat a pan on medium heat and then place the halloumi into the hot pan. After 3-5 minutes when the halloumi is golden brown, flip and brown on the other side.
- Turn off the heat and drizzle 1 tbsp honey to the hot pan. Stir to coat the halloumi in the melted honey.
- To serve: on a platter pour the yogurt and add the quinoa mixture and the halloumi on top. Pour any honey juices onto the salad.
Enjoy and let us know if you make it!
- you can use parsley or another green instead of the kale - use what you already have in your kitchen!
- cherry tomatoes are super delicious in place of the bell peppers
- the original recipe called for a jalapeno yogurt. Add 1 cup of yogurt and 1 chopped jalapeno to a blender and bled if you'd rather that instead of a lemon yogurt as the base.