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Crispy Halloumi Salad Recipe
This has got to be my all-time favorite salad, and I hope you’ll love it too. Halloumi, which is a firm, springy and salty cheese with a high melting point, gets seared in a skillet until crisp on the outside and warm within. It’s completely addicting, especially when combined with peppery arugula, quinoa, caramelized summer squash, fresh mint and pomegranate seeds. A Green Tahini Dressing is the magic elixir that ties it all together. You’ll need to make the dressing first, but it can be made up to 2 weeks ahead. I love topping this salad with sweet-and-salty Maple Pecans, although you can go for any roasted chopped nuts. If you prefer, you can grill the halloumi instead of pan-frying it (see the Tips below). Also, feel free to use leftover cooked quinoa—you’ll need 2 cups.
Prep
20 min
Cook
—
Total
40 min
Serves
2
Instructions
- 01
In a small pot with a lid, combine the quinoa and water, and add a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa has absorbed the water, about 15 minutes. Remove the pot from the heat and let it sit, covered, for 5-10 minutes to steam. Let cool. Do Ahead: The cooked quinoa can be refrigerated for up to 5 days or frozen for up to 3 months.
- 02
Heat 2 tablespoons of the olive oil in a large non-stick skillet over medium-high heat. Arrange the squash slices in the pan in a single layer (you can do this in batches if needed). Season with salt and pepper, and sprinkle with half of the Italian seasoning. Cook until lightly browned on the bottom, about 2-3 minutes. Flip the slices over and sprinkle with the rest of the Italian seasoning. Cook until lightly browned on the other side, about 1-2 minutes longer. Transfer to a plate and wipe out the skillet.
- 03
Pat the halloumi slices dry with paper towels. Heat the remaining 2 tablespoons of oil in the skillet over high heat. Arrange the halloumi in the skillet. Cook until browned on the bottom, about 1-2 minutes. Flip and cook until lightly browned on the other side, 30-60 seconds longer. Transfer to paper towels to drain briefly. Cut the halloumi into 1/2-inch cubes.
- 04
Place the quinoa and arugula in a large salad bowl (or into individual serving bowls) and toss with some of the Green Tahini Dressing. Top the salad with the squash slices and halloumi, and drizzle with a bit more dressing. Garnish with fresh mint, maple pecans and pomegranate arils.
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