Hot Honey Halloumi Peri Peri Salad

Meet the halloumi peri peri salad that survives a full work week in the fridge without going soggy. Since my hot honey halloumi bowls went pretty crazy on socials, I thought I’d do something similar, but with a Nando’s-inspired twist. Loaded rainbow veg 37g of protein per serving and so much flavour.

Why you’ll love this recipe

• High protein and vegetarian: you get 37g of protein per serving with zero meat, thanks to halloumi and smoky chickpeas, which makes it one of my go-to high protein meal prep recipes to batch.
• Salads that last: I chose veggies and ingredients that stay fresh in the fridge and don’t get soggy, so it’s the perfect meal-prep salad.
• Rainbow veg: mixed peppers, asparagus, sweetcorn, tomatoes, red onion, we’ve got such colour which means we get an array of micronutrients.
• Peri peri dressing: fat-free yoghurt, peri peri and a squeeze of lemon whip into something so moreish you’ll want it on everything.
• Around £2 a serving: budget-friendly, filling, and SO much better than a meal deal (if I may say so myself.

Ingredients For Halloumi Peri Peri Salad

A handful of hero ingredients do the heavy lifting here:

• Halloumi: The salty, squeaky star that crisps up beautifully in the oven and keeps this salad both veggie and protein-packed.
• Chickpeas: Tossed in smoked paprika before roasting, they turn crunchy and smoky while quietly boosting the protein and fibre.
• Peri peri sauce: Stirred through fat-free yoghurt, it adds a spice and tang to the dressing. Feel free to sub with a different hot sauce – something like Franks Buffalo hot sauce would work really well too.
• Hot honey: Just a teaspoon drizzled over each serving brings a sweet-heat finish that lifts every bite.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

• Push the protein higher: keep it fully veggie, or pile on a handful of shredded chipotle chicken for a meatier, even higher protein version.
• Switch up the veg: the tray is a rainbow blank canvas, so swap in courgette, red onion wedges or whatever you’ve got laying around in the fridge. Skip salad leaves and other things that will make the salad watery/soggy.
• Dial the heat: go gentle on the peri peri and heavy on the hot honey if you lean sweet, or vice versa if you love a bit of heat.

How to make halloumi peri peri salad

Step 1: Arrange halloumi, vegetables and paprika chickpeas on a tray with oil.

Step 2: If you don’t have enough room on one tray, separate the chickpeas.

Step 3: Whisk/blend the dressing ingredinets.

Step 4: Pour over your cooled salad ingredients.

Step 5: Divide into meal prep containers.

Step 6: Top with halloumi and drizzle with hot honey.

Serving Suggestions

This one is a full meal on its own, but it plays nicely with a bit of variety across the week. If you’re batching salads with a partner, or cooking for a family, my meal prep Caesar salad makes a great second box so you’re not eating the same lunch five days running.

For an afternoon pick-me-up I’ll stash a couple of protein balls next to it, or reach for my date energy balls when I want a fibre-packed sweet treat to round things off.

Leftover Storage and Reheat Instructions

Refrigerator: store the roasted salad base in an airtight container for up to 4 days, with the dressing in a separate pot and the hot honey saved for serving.

Freezer: I wouldn’t freeze this one. The yoghurt dressing splits and the raw tomato and onion go mushy once thawed.

Reheat: it’s lovely cold straight from the fridge, or warm the roasted base for a minute in the microwave, then add the fresh veg, dressing and hot honey after.

Halloumi Peri Peri Salad FAQs