This halloumi salad is my go to lunch in the summer. The saltiness of the cheese really compliments a simple salad. I discovered this cheese when ordering mezze in Middle Eastern restaurants and have never looked back. It’s very versatile, I add it to quinoa stir-fry, take it on picnics and it makes the best vegetarian burger or vegetable skewers. I always have a block of halloumi in my fridge, especially in the summer.
I never get bored of this salty Cypriot cheese, which is made from a mixture of goat’s and sheep’s milk. It can be eaten raw but is mostly fried or grilled. While cooking, the cheese starts to turn brown but doesn’t melt. This is what makes it perfect for a vegetarian burger. In the UK they sell pre-sliced halloumi in the shape of a burger making it great for BBQs. I had the best halloumi dish in Greece. It was served with lots of lemon juice, a simple salad and olives. It was amazing. It’s making me wish I was back there just so I could eat it again.
Spring is in the air, the sun is shining and all the wildflowers are starting to break through. The shops and markets have finally got some seasonal fruit and veg. When this happens, you know it’s a sign to start making fresh salads. This salad makes a great quick evening meal and you can have any leftovers for lunch.
I have a few salad dressings that I always make. This mustard dressing is one of them. I love the sharpness of the mustard and lime. This combination works so well together. Plus it takes no time to make. I like to keep my salad dressings simple and light. This one does that perfectly. If you are making this salad in advance, add the dressing just before serving. You can make the dressing in a jar to store and it makes it easier to shake/mix.
For this recipe the salad is kept simple to allow the halloumi to take star position. The salad is dressed with mustard and lime dressing. I am using two types of lettuce, little gem and radicchio. Radicchio lettuce adds a nice colour to the salad and the bitterness works well with the salty cheese. I love using carrot in my salads, I use a peeler to make carrot ribbons, and it adds a little crunch to the salad. Make sure you keep your halloumi slices thick around 1cm wide.
Did you make this halloumi salad? Leave me a comment and rate this recipe if you like it and share your pictures on Instagram with #prettyvegetarian.
Halloumi salad with mustard & lime dressing
Yield 2 people
A simple grilled halloumi salad with mustard and lime dressing. The saltiness of the halloumi with the crunchy salad makes it a perfect light meal.
- 150g halloumi, 1cm slices
- 1 little gem lettuce, washed & shredded
- 1 small radicchio lettuce, washed & shredded
- 1 carrot, peeled and thinly sliced
- 1 small red onion, thinly sliced
- ½ cucumber, diced
- 1 tomato, diced
For the dressing:
- 2 tablespoons extra virgin olive oil
- ½ lime, juiced
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
- Heat a large cast iron or non-stick pan for a few minutes on a high heat.
- Place the halloumi slices on the pan and reduce the heat to medium.
- Allow the halloumi to cook for 2-3 minutes on each side, you want the halloumi slightly marked.
- Place the lettuces, carrot, cucumber and tomato in a large bowl and mix well.
- Top the salad with the grilled halloumi.
- Combine the dressing ingredients in a small cup or jar, mix well.
- Drizzle the dressing on the salad and halloumi before serving.
- This salad can be made beforehand, add the dressing just before serving.
Courses Light meal