Grilled halloumi salad
Mediterranean
Grilled halloumi salad
Salted cheese, grilled hard, on tomatoes and cucumber that still taste like themselves.
Before you cook
Halloumi is a Cypriot cheese that holds its shape on a hot pan because it is boiled before it is aged. It is eaten grilled, not melted. A salad under it is the usual way to serve it when it is not in a bread.
- Serves
- 2
- Time
- 20 min
- Level
- Easy
- Energy
- 460kcal
- Vegetarian
- Quick
- Gluten-free
Contains dairy.
Equipment
- Frying pan
- Knife and board
- Salad bowl
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1925 kJ
- 460 kcal
- Protein
- 26 g
- Fat
- 36 g
- Carbohydrate
- 8 g
- Sugars
- 6 g
- Fibre
- 2 g
- Salt
- 2.4 g
- Sodium
- 960 mg
This batch, 2 servings, is about 3849 kJ (920 kcal), with 12 g sugars and 4.8 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Toss the cucumber, tomatoes, onion, and herbs with the oil and the juice of half the lemon. Add a little salt, remembering the cheese is salty.
- 02
Heat a dry frying pan over medium-high heat. Cook the halloumi for about 2 minutes on each side, until deep gold.
- 03
Lay the cheese on the salad, squeeze over a little more lemon, and eat straight away.
Times are a guide. If it needs another minute, give it another minute.
To serve
On one plate, while the cheese is still hot. Leaves under it, not after it has cooled.
Keeping it
The salad is for now. The halloumi can sit in the fridge for 2 days and be eaten cold. The leaves will not keep.
Leftovers
- Halloumi toast
For a parent, a student, or anyone who cooked yesterday.
What you made
Members can send a photo and the story of their version. I may feature it. It will not replace my picture. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Grilled halloumi salad
Serves 2 · 20 min
Ingredients
- 225 g halloumi, sliced
- 1 cucumber, cut into chunks
- 250 g cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 lemon
- 2 tbsp olive oil
- mint and parsley, a handful
Method
- Toss the cucumber, tomatoes, onion, and herbs with the oil and the juice of half the lemon. Add a little salt, remembering the cheese is salty.
- Heat a dry frying pan over medium-high heat. Cook the halloumi for about 2 minutes on each side, until deep gold.
- Lay the cheese on the salad, squeeze over a little more lemon, and eat straight away.
To serve
On one plate, while the cheese is still hot. Leaves under it, not after it has cooled.
Keeping it
The salad is for now. The halloumi can sit in the fridge for 2 days and be eaten cold. The leaves will not keep.