Simple Salad With Halloumi Recipes

SIMPLE SALAD WITH HALLOUMI

If you can manage to refrain from eating the halloumi straight out of the pan or off the BBQ, then chop it up and throw it in this delicious fresh salad! Enjoy with a chilled glass of white and a good book.

Provided by geneviever

Categories Salad

Time 8m

Yield 1

Number Of Ingredients 7

Simple Salad with Halloumi image

Steps:

Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.

Nutrition Facts : Calories 772.8 calories, Carbohydrate 19.5 g, Cholesterol 120 mg, Fat 64 g, Fiber 9.4 g, Protein 38.1 g, SaturatedFat 27.5 g, Sodium 2035.2 mg, Sugar 4.4 g

Ingredients

1 ½ cups mixed salad greens
½ tomato, cut into wedges
½ avocado - peeled, pitted, and diced
1 teaspoon chopped fresh cilantro, or to taste
1 tablespoon salad dressing, or to taste
1 teaspoon olive oil
4 slices halloumi cheese

WARM WINTER VEGETABLE SALAD WITH HALLOUMI

One bowl and one baking sheet is all you need to achieve sweet, creamy squash, crispy pita chips, and chewy, charred cheese. Fresh mint and a splash of vinegar perk up the final dish.

Provided by Deb Perelman

Categories Bon Appétit Salad Dinner Lunch Squash Cabbage Vegetarian Peanut Free Tree Nut Free Soy Free Kid-Friendly Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 12

Warm Winter Vegetable Salad With Halloumi image

Steps:

Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

Ingredients

5 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1½ tsp. kosher salt
1 tsp. Aleppo-style pepper
½ small head of red cabbage (about 10 oz.), cut into 1" pieces
1 medium red onion, cut into 8 wedges through root end
1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick
1 large pita bread, split into 2 layers, cut or torn into 1½"-2" pieces
8 oz. Halloumi cheese, cut into 1" pieces
2 Tbsp. apple cider vinegar
1½ tsp. ground sumac
Mint springs (for serving)

CORN SALAD WITH MANGO AND HALLOUMI

This salad brings together some of summer's best and brightest ingredients: corn, mango and cucumbers. A perfect, just-ripe mango provides sweetness as a counterbalance to the saltiness of fried halloumi. The cheese is fairly easy to find in supermarkets, but if you are looking for an alternative, you can use queso blanco, which is less salty, but fries in a similar way. (For best results, fry the cheese just before you are ready to eat.) Pita chips turn this into a heartier meal. You can also wrap the salad in corn tortillas and serve with guacamole.

Provided by Hetty McKinnon

Categories salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 17

Corn Salad With Mango and Halloumi image

Steps:

To make the vinaigrette, place the olive oil, vinegar, sugar, salt, cumin and smoked paprika in a large bowl and whisk until combined. Taste, and season with pepper and also more salt if needed.
To prepare the salad, place the ears of corn on a sheet pan and drizzle with olive oil, massaging to coat.
Heat a medium (10-inch) skillet over medium-high. When hot, add the corn and allow to cook for 2 to 3 minutes on each side, so they char. (The ears don't need to be completely blackened, just parts of them.) Set aside. When cool enough to handle, use a sharp knife to cut the corn from the ears and add to the bowl with the vinaigrette. When the pan has cooled, wipe it out.
Pat the halloumi cheese with a kitchen towel to remove excess moisture. Heat the same pan you used for the corn over medium-high. When hot, drizzle with 1 tablespoon olive oil, then add the halloumi pieces and cook for 30 to 60 seconds on each side, turning frequently, until they are golden on all sides. Transfer to the bowl with the corn.
To the bowl, add the mango, cucumbers, mint, cilantro and scallions and toss to combine. Taste and add salt and black pepper to your liking. When you are ready to serve, top with pita chips and toss gently.

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Black pepper
3 ears of corn, husks removed
2 (8-ounce) blocks halloumi cheese, drained and cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1 large just-ripe mango, peeled and cut into 3/4-inch pieces
3 Persian or mini cucumbers (about 1/2 pound), unpeeled, cut into 1/2-inch pieces
1/4 cup chopped mint leaves
1/4 cup chopped cilantro
2 scallions, finely sliced
Kosher salt and black pepper
3 ounces pita chips, crumbled

HALLOUMI MANGO SALAD

The combination of mango with the Halloumi cheese is very nice. It serves four as a starter, we have it often for the two of us as a maincourse with some nice bread, oh and don't forget the wine!! The source is The Vegetarian Society

Provided by PetsRus

Categories Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

Halloumi Mango Salad image

Steps:

Cut the halloumi into eight slices and then cut each in half.
Coat in the seasoned flour and put aside.
Arrange the salad leaves on two or four serving plates and place slices of mango on top.
To make the dressing, mix the chopped mint, yoghurt and lemon juice together in a bowl and season to taste.
Heat the oil in a non-stick frying pan or griddle and quickly fry the halloumi for about 2 minutes on each side, until golden.
Arrange the pieces of halloumi on each bed of leaves and drizzle with a little of the dressing.
Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.

Nutrition Facts : Calories 394.3, Fat 23.4, SaturatedFat 5.1, Cholesterol 9.8, Sodium 41.6, Carbohydrate 44.4, Fiber 4.6, Sugar 20.4, Protein 6.5

Ingredients

9 ounces halloumi cheese
6 tablespoons seasoned flour
7 ounces mixed salad greens
1 ripe mango, peeled,stoned and sliced
1 tablespoon mint, finely chopped
5 fluid ounces natural yoghurt
1/2 lemon, juice only
salt & freshly ground black pepper
3 tablespoons peanut oil
4 ounces cherry tomatoes, halved
mint leaf, to garnish

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