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Need a quick and healthy meal? Don’t want to compromise on taste? This incredible halloumi salad is packed full of goodness AND flavour! It’s an easy, throw together dish, that’s the perfect light lunch or dinner. Keep reading for the full recipe and lots of helpful tips…
Halloumi avocado salad
I am absolutely obsessed with halloumi. Neither my husband or my daughter like it (I know, weirdos right?!) so, every time we eat out, you can guess what I have!
Halloumi fries are a particular favourite of mine. And bacon halloumi bites always go down well at a party! But sometimes it’s nice to turn this squeaky cheese into a healthier meal.
Cue this utterly divine halloumi avocado salad! You’ve got your green leaves and healthy avocado fats. There’s tomato and onion for added flavour and colour. Then crunchy croutons for texture. And of course, the star of the show – halloumi!
Team this up with a sweet chilli dressing, and you’ve got one of the tastiest salads of ALL TIME.
Ok, I realise I’m slightly bias. I absolutely ADORE halloumi and sweet chilli. But for good reason!
It’s an incredible combo. The sweet chilli heat and acidity cuts through the creamy saltiness of the cheese. Then they have a little hug in your mouth and merge together in sweet sweet harmony.
Just trust me. If you love halloumi, you need to try this halloumi avocado salad!
What tastes good with halloumi?
In my experience, avocado tastes great with halloumi. As does egg – fried in particular.
But the all time greatest combo? Halloumi and sweet chilli! There’s just something absolutely magical about it. If you haven’t already – give it a try!
Can halloumi be eaten raw?
Yes you can eat halloumi raw. But it tastes SO much better when cooked!
Try it grilled or fried for unrivalled flavour.
Ingredients and substitutions
Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you need to know…
For the dressing
- Oil – Olive oil works best in this dressing as it adds a lovely flavour. Alternatively, you could use vegetable or sunflower oil. This will effect the taste though.
- Vinegar – White wine vinegar is what I chose, but cider vinegar would also work great.
- Sweet Chilli Sauce – This is down to personal preference. There are hundreds of sweet chilli sauces out there. Some hotter, some sweeter. My favourite is The Flying Goose brand. For me, it’s the perfect balance between the two. You can find it in Home Bargains every now and then.
- Honey – Any kind of runny honey will do!
- Salt – As always, it doesn’t really matter on the type. Table salt, sea salt, whatever. Just don’t skip adding it! That’s the important bit.
For the halloumi salad
- Bread – Making homemade croutons is a great way to use up a slice or two of stale old bread. It saves waste and tastes lovely! You can buy ready made ones, but homemade are so much better.
- Onion – I prefer red onion as it adds colour as well as flavour. You could use a regular white onion if you wish. Don’t skip soaking in ice cold water though. It takes away that harsh taste and leaves a more mellow finish.
- Avocado – Make sure you use a ripe avocado. (Under ripe ones are awful!) A ripe avocado will have a dark, almost black coloured skin. It will feel soft when gently squeezed, but no overly soft or mushy.
- Tomato – Cherry tomatoes work well in this salad. But you can use any you happen to have left over! If using larger tomatoes, simply chop them a little smaller.
- Lettuce – This recipe calls for a combination of sweet gem lettuce and rocket leaves. You can use whatever you fancy or what you have left in the fridge. This salad is great for using up those last little bits!
- Halloumi – A good quality halloumi is always best. At the very least, try and make sure it’s one from Cyprus. That’s the good stuff! (You can usually find these in supermarkets.)
Recipe tips and troubleshooting
Here are a few tips I think you’ll find helpful when making halloumi salad.
- Make the dressing in a small jar. This way, it’s easy to shake up plus it’s ready to store in the fridge if you have any leftover.
- Pour over the dressing just before serving (or serve separately and dress at the table). As the lettuce leaves will begin to wilt very quickly once liquid is added.
- Remove excess moisture from the halloumi before using. Simply slice then use kitchen roll to dab it away.
- Fry your halloumi on a griddle pan to get those gorgeous golden lines.
- Soak your onion in ice cold water for at least 5-10 mins before adding to the salad. This takes away that harsh flavour and gives a wonderful mellow one instead.
- Homemade croutons can burn very quickly. Especially if using brown bread! Make sure you keep an eye on them while they’re cooking. (I’ve set my fire alarm off cooking these. True story!)
Time management
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.
As this is more of a fresh, throw together recipe, there’s not much you can do in advance.
That being said, you could slice and dry your halloumi a little ahead of time. Then store covered in the fridge until needed. (Only do this up to a few hours before though.)
Slice the avocado before serving, not before. Otherwise it will start to brown and it looks really unsightly!
You can make the dressing the day before, and keep sealed in a jar in the fridge. It doesn’t emulsify though (it will split), so you’ll need to give it a mix before serving.
Halloumi salad variations
The beauty of a salad is that you can mix it up however you want. It’s great for getting rid of those last little bits you have hanging around in the fridge!
Yes, changing ingredients will alter the overall flavour, but you might land on an even better combo! You just never know.
Try changing red onion for spring onion, or mix up those green leaves! There’s lambs lettuce, little gem, iceberg, spinach, kale, butterhead… endless delicious midweek meal possibilities!
If you like this recipe…
…you might also like:
Halloumi Salad – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
Here is what you will need to serve 2.
For the dressing
- 1 tbsp Olive Oil
- 1 tbsp White Wine Vinegar
- 2 tbsp Sweet Chilli Sauce
- 2 tsp Honey
- 1/4 tsp Salt
For the halloumi salad
- 1 tbsp Olive Oil or Butter
- 1 x Slice of Stale Bread, sliced into cubes
- 1/4 Small Red Onion, peeled and sliced
- 1 x Small Avocado, sliced
- 110g (3.9 oz) Cherry Tomatoes, halved
- 1 x Sweet Gem Lettuce, sliced *
- 15g (0.5 oz) Rocket Leaves *
- 1 x 225g (7.9 oz) Pack of Halloumi
*Or you can use 90g of any other green lettuce leaves
Essential equipment
- Glass Jar
- Frying Pan
- Small Bowl
- Chopping Board
- Sharp Knife
- Griddle Pan *
*Or a regular frying pan
Dressing instructions
To make the dressing, add all the ingredients into a small jar. (1 tbsp olive oil, 1 tbsp white wine vinegar, 2 tbsp sweet chilli sauce, 2 tsp honey, 1/4 tsp salt.) Pop the lid on and give it a good shake. Set aside until needed.
Note that this sauce will split. (The oil will separate.) All you need to do is give it a little shake before using.
Halloumi salad instructions
Next, heat a little oil or butter (1 tbsp) in a frying pan over a low/medium heat. Then add the bread (1 x slice stale bread, cubed) and fry for 5-6 minutes until golden brown.
Meanwhile, place your sliced onion (1/4 onion) into a small bowl. Add an ice cube and cover with cold water. Mix a little then leave to one side.
This will help to mellow that harsh onion taste, and leave a more gentle flavour.
Don’t forget to keep an eye on those croutons in the meantime!
If you haven’t already, prepare the rest of your vegetables on a chopping board with a sharp knife. Slice the avocado (1 x small), halve the cherry tomatoes (110g | 3.9 oz), slice the sweet gem lettuce (x 1) and weigh out your rocket leaves (15g |0.5 oz).
The croutons should be lovely and golden now. So take these out the pan and allow to cool.
Time for the star of the show! Remove your halloumi from the packet (225g | 7.9 oz) and cut into thick slices. (I got around 8.) Then remove excess moisture with a piece of kitchen roll.
Preheat your griddle pan over a low/medium heat. Brush the pan with a little oil, then add the halloumi.
Fry for around 2-4 minutes on each side. Don’t move them around though, or you won’t get those lovely golden lines!
Once golden, remove from the pan.
To assemble your halloumi avocado salad, add the sweet gem and rocket lettuce to a large serving bowl (or divide between two plates).
Drain the red onion and add this in, along with the cherry tomatoes. Mix it together, then top with the sliced avocado, croutons and halloumi.
Pour over a little dressing just before serving. Or dress at the table instead. Then enjoy!
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Easy Halloumi Salad - Printable Recipe
Need a quick, healthy meal? This incredible halloumi salad is packed full of goodness AND flavour! A perfect throw together lunch or dinner.
Ingredients
For the dressing
- 1 tbsp Olive Oil
- 1 tbsp White Wine Vinegar
- 2 tbsp Sweet Chilli Sauce
- 2 tsp Honey
- 1/4 tsp Salt
For the Halloumi Salad
- 1 tbsp Olive Oil or Butter
- 1 x Slice of Stale Bread, sliced into cubes
- 1/4 Small Red Onion, peeled and sliced
- 1 x Small Avocado, sliced
- 110g (3.9 oz) Cherry Tomatoes, halved
- 1 x Sweet Gem Lettuce, sliced *
- 15g (0.5 oz) Rocket Leaves *
- 1 x 225g (7.9 oz) Pack of Halloumi
Essential Equipment
- Glass Jar
- Frying Pan
- Small Bowl
- Chopping Board
- Sharp Knife
- Griddle Pan #
Instructions
For the dressing
- Add all the dressing ingredients into a glass jar, pop on a lid and shake together. Keep to one side until later.
For the halloumi salad
- Heat the oil (or butter) in a frying pan over a low/medium heat. Add the cubed bread and fry, turning occasionally, until golden.
- Place the sliced onion into a small bowl with an ice cube. Cover with cold water and leave to one side. (This will help mellow it's harshness.)
- If you haven't already, slice the avocado, halve the cherry tomatoes, slice the sweet gem lettuce and weigh out the rocket.
- Slice the halloumi and pat away excess moisture with a piece of kitchen roll. Then heat your griddle pan over a low/medium heat. Brush the pan with oil, and add the sliced halloumi. Fry for 2-4 mins on each side. Be careful not to disturb them while they're cooking, or you won't get those lovely golden lines.
- To assemble, mix the lettuce leaves in a serving bowl (or divide between 2 plates). Drain the onion and mix this in along with the tomatoes. Top with the sliced avocado, croutons and halloumi. Add some dressing just before serving (or at the table).
Notes
*Or you can use 90g of any other green lettuce leaves
#Or a regular frying pan
See the main post for a more detailed, step by step picture recipe.
Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 730Total Fat: 54gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 89mgSodium: 1076mgCarbohydrates: 36gFiber: 9gSugar: 19gProtein: 29g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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