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–+ servings
Salad in a bowl with golden browned halloumi, butternut squash, red onion and tomatoes.
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4.91 from 11 votes

The BEST Halloumi Salad

This halloumi salad is nutritious, filling and so flavourful! Share it with your friends and family. Or, meal prep it for the week.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: mains
Cuisine: Greek
Servings: 5
Calories: 613kcal
Author: Mimi Harrison
Cost: £1.98

Ingredients

  • 800 gram sweet potatoes peeled and cubed (£1.35)
  • 450 grams (2 blocks of halloumi) sliced into thin squares (£2.70x2)=(£5.40)
  • 360 grams bags of baby leaf mixed salad, washed & dried (£0.80x2)=(£1.60)
  • 1 red onion, thinly sliced (£0.15)
  • 250 g cherry tomatoes, quartered (£0.65)
  • 1 cucumber, thinly sliced (optional) (£0.79)
  • 1 tbsp olive oil + 1 tbsp rapeseed oil, (for halloumi)
  • 2 tsp paprika

Dressing

  • 6 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar or lemon juice
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard or dijon
  • 1 clove of garlic squished into a paste
  • 1 tsp coarse salt
  • Lots of pepper
Metric - US Standard

Instructions

Preheat the oven to 180°C Fan/ 200°C conventional.

  • Add foil to a baking sheet, then add the cubed sweet potatoes, olive oil, paprika, salt and pepper. Toss to combine and pop in the oven for 30 minutes.
  • Meanwhile, in a non-stick frying pan, coat the base of the pan in a spritz of rapeseed oil. Add the halloumi into the pan and fry both sides until golden, approx 2 minutes on each side.
  • To a jar, add all of the ingredients for the salad dressing. Shake until well combined.
  • Serve a portion of salad leaves, tomatoes, red onion and optional cucumber. Coat in 1.5 tbsp of the dressing and top with chilled roasted sweet potatoes and halloumi. Add a sprinkle of optional chilli flakes and dig in!

Notes

  • If serving all at once, prep all of the halloumi. If spreading across the week as meal prep, fry a serving of halloumi on the day of eating. 
  • Dry the salad mixture before adding to a bowl to ensure the dressing stays on and is distributed evenly over the leaves.
  • Use rapeseed oil on the grill pan to prevent halloumi cheese from sticking.
  • Fry halloumi slices in batches, turning them to ensure even browning.

Nutrition

Calories: 613kcal | Carbohydrates: 25g | Protein: 24g | Fat: 43g