Halloumi Salad

Halloumi Salad

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It's about time that halloumi, the brined cheese from Cyprus, receives the recognition it deserves. Apart from its satisfyingly squeaky texture (calling all cheese curd enthusiasts!) and its tangy, salty taste, what truly sets this cheese apart is its impressive resistance to melting. While it may be just average when consumed uncooked, applying heat to halloumi results in a delightful golden crust that truly enhances its flavor.
This salad represents one of our preferred methods to savor halloumi. It combines crisp fennel (or celery as an alternative), succulent orange segments, velvety avocado, crispy fried pita, and a straightforward, herb-infused dressing that brings all the ingredients together harmoniously. It's a complete and satisfying meal, especially ideal for those occasions when using the oven seems like an insurmountable task.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine world cuisine
Servings 4 dz

Ingredients
  

  • 2 tbsp. lemon juice
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. freshly chopped dill
  • 2 tbsp. freshly chopped mint
  • Kosher salt
  • Freshly ground black pepper

FOR THE SALAD

  • 1 c. canned chickpeas, rinsed and drained
  • 1 small head fennel, cored and thinly sliced
  • 1/4 c. green olives, such as Castelvetranos, pitted and roughly chopped
  • 2 tbsp. extra-virgin olive oil
  • 8 oz. halloumi, cut into 1/4" slices
  • 1 pita, torn into bite-sized pieces
  • 2 c. loosely packed arugula
  • 1 medium naval orange, cut into segments
  • 1/2 ripe avocado
  • Red pepper flakes

Instructions
 

  • In a large bowl, whisk together all dressing ingredients and season to taste with salt and pepper. 
  • Add chickpeas, fennel, and olives to bowl with dressing and toss to combine.
  • In a large skillet over medium heat, heat 1 tablespoon oil. Add halloumi and cook until charred and golden on both sides, about 4 to 6 minutes total. Remove cheese to a large plate.
  • In the same skillet over medium heat, heat remaining oil. Add pita and toast until golden and crisp, about 4 minutes. Remove to plate with halloumi.
  • Add arugula, halloumi, and pita to bowl with chickpeas, fennel, and olives and toss to combine. Remove peel and pit from avocado half if necessary and cut crosswise into thin slices.
  • Add orange segments and avocado slices and toss very gently until combined. Season to taste with salt, pepper, and red pepper flakes, and serve.
Keyword Halloumi Salad
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