Spicy Halloumi Salad Recipe

I recently prepared a vibrant vegetarian salad featuring crispy halloumi enhanced with red pepper flakes and a drizzle of honey. The refreshing mix of diced cucumber, juicy tomatoes, and pomegranate seeds, dressed with olive oil, lemon juice, and pomegranate molasses, results in a unique chilli salad worthy of your next meal.

I recently whipped up a Spicy Halloumi Salad that immediately became one of my favorites. I started by drizzling 250g halloumi cheese with 1/2 tsp red pepper flakes and 1 tbsp honey, frying it until it got a perfectly golden finish.

Then I tossed together diced cucumber, roughly chopped parsley, cubed tomatoes, sliced spring onions and 1/2 cup pomegranate seeds for that pop of freshness. The dressing is a game changer; mixing 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp pomegranate molasses, 1 tsp sesame seeds, 1/4 tsp salt, 1/4 tsp sumac and some thinly sliced red chilli peppers really amps up the flavour.

I love how this dish brings together all the elements of a bomb salad recipe while still keeping things veggie and high vitamin. If you like a little heat in your meal then this salad might just be your new go-to special salad recipe.

Why I Like this Recipe

I like this recipe because the halloumi gets crispy on the outside and soft on the inside which makes it super fun to eat. I also love how the mix of red pepper flakes and honey gives it a cool sweet and spicy kick that makes every bite interesting. The fresh veggies like cucumber, tomatoes and parsley add a really nice crunch and brightness that balances the rich fried cheese perfectly. And the dressing with olive oil, lemon juice, and pomegranate molasses ties every flavour together in a way that makes me excited to dig in every time.

Ingredients

• Halloumi cheese provide protein and a savory, chewy texture that really stands out.
• Crisp cucumber gives fibre, refreshing crunch, and hydrating coolness in each bite.
• Pomegranate seeds offer tangy, vitamin rich bursts with a delightful crunch per mouthful.
• Red pepper flakes deliver a fierce spark and elevate the salad overall zest.
• Honey brings natural sweetness that nicely balances the heat of the spices.
• Extra virgin olive oil infuse healthy fats and unifies each flavour into harmony.
• Lemon juice provides a zesty sour kick refreshing and brightening every bite.
• Fresh parsley returns herbal notes, adds fibre, and contributes essential vitamins.

Ingredient Quantities

• 250g halloumi cheese, chopped into bite sized pieces
• 1/2 tsp red pepper flakes
• 1 tbsp honey
• 1 cucumber, diced
• 1 cup fresh parsley, roughly chopped
• 2 medium tomatoes, cubed
• 2 spring onions, sliced
• 1/2 cup pomegranate seeds
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 1 tsp sesame seeds
• 1/4 tsp salt (or to taste)
• 1/4 tsp sumac
• 1 small red chilli pepper, thinly sliced

How to Make this

1. In a bowl, toss the 250g chopped halloumi with 1/2 tsp red pepper flakes and 1 tbsp honey, then set aside.

2. Heat a nonstick skillet over medium heat and fry the honeyed halloumi until its pieces turn golden brown, about 2-3 minutes per side.

3. While the halloumi cooks, dice 1 cucumber, roughly chop 1 cup of fresh parsley, cube 2 medium tomatoes, and slice 2 spring onions. Add these to a large salad bowl along with 1/2 cup pomegranate seeds.

4. In a separate small bowl, mix 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp pomegranate molasses, 1 tsp sesame seeds, 1/4 tsp salt, 1/4 tsp sumac, and the thinly sliced small red chilli pepper.

5. Give the dressing a good stir so all the flavours combine well.

6. Once the halloumi is nicely fried, remove it from the skillet and let it cool slightly.

7. Add the warm halloumi to the salad bowl with cucumber, parsley, tomatoes, spring onions and pomegranate seeds.

8. Pour the dressing over the salad and gently toss everything together to mix the flavors.

9. Taste the salad and adjust seasoning if needed.

10. Serve immediately and enjoy your spicy halloumi salad while it’s fresh and full of flavour.

Equipment Needed

1. Mixing bowl for tossing the halloumi with red pepper flakes and honey
2. Nonstick skillet for frying the halloumi
3. Spatula for flipping the halloumi in the skillet
4. Knife for chopping the cucumber, parsley, tomatoes, and slicing the spring onions and red chilli
5. Cutting board for safely chopping the vegetables
6. Large salad bowl to combine the chopped vegetables and pomegranate seeds
7. Small bowl for mixing the dressing ingredients
8. Measuring spoons for accurately measuring spices, honey, lemon juice, pomegranate molasses, and sesame seeds
9. Measuring cups for the pomegranate seeds and extra virgin olive oil

FAQ

Spicy Halloumi Salad Recipe Substitutions and Variations

• If you cant find halloumi cheese, try feta or paneer as they give a similar salty creamy vibe even if the texture is a bit different.
• Instead of red pepper flakes, you could use a pinch of cayenne pepper or even some finely diced jalapeño slices for a similar heat kick.
• If you’re out of pomegranate molasses, you can mix a bit of balsamic vinegar with extra honey and let it reduce until it thickens up to get that tangy sweetness.
• Don’t have any sumac? A splash more lemon juice with a tiny pinch of salt can kinda mimic that citrusy tang.
• If sesame seeds are missing, sprinkle some poppy seeds or even some chopped nuts to add a nice crunch.

Pro Tips

1. When frying the halloumi, don’t crowd the pan too much. If they get too close, they might steam instead of really getting that golden, crunchy outside.
2. Let the halloumi sit with the honey and red pepper flakes for a few extra minutes if you can; it helps the flavours seep in better before frying.
3. Seriously, give that dressing a taste before adding it to the salad. A little extra lemon juice or salt might be needed depending on your taste, so adjust it as you go.
4. Try adding the warm halloumi to the cool salad ingredients just before serving. The mix of temperatures really brings out all the different textures and flavours in the dish.