Grilled Halloumi Salad with a simple honey lemon dressing and fresh vegetables, a healthy and delicious salad that makes a great side dish for a bbq or any roast. Super quick and easy to make, this salad is a great summer recipe.
A bbq wouldn't be as delicious without a nice side dish to make it even more filling and appealing too. And halloumi or grilling cheese is the perfect addition to your salad menu.
I absolutely love its squeaky texture and salty touch, and it can be enjoyed on its own, in salads, sandwiches, wraps or skewers. You can choose between the traditional halloumi cheese which is made with goat, sheep and cow's cheese, or just cow's cheese, depending how strong you like it.
I must admit I prefer the cow's cheese only halloumi, purely because I'm not a big fan of anything goat/sheep/lamb (I know, I'm weird), but it's entirely up to one's taste. And unfortunately the cow's cheese one is not as easily available as the classic one.
For the salad you can go for anything you like: green leaves, fresh veggies, and to make it a bit more filling: couscous, bulgur wheat, quinoa, pearl barley and so on.
Ingredients needed to make grilled halloumi salad
- halloumi cheese - or grilling cheese made with cow's milk only
- cherry tomatoes - or any other tomatoes
- cucumber - English cucumber or cornichons
- lettuce - or any other green salad
- chopped dill
- mixed seeds
- honey - or a bit of sugar to balance out the lemon juice
- lemon juice -cider vinegar also ok
- olive oil - the best oil for salads
- salt & pepper
Step-by-step photos and instructions
I chose some simple, yet super tasty summer produce for this delicious salad: lettuce, cucumber, tomatoes, and added a light dressing made with honey, lemon and dill. For extra goodness, I sprinkled over some mixed seeds, but that is optional.
- lettuce can be swapped for any green leaves: spinach, kale, arugula salad, mixed salad leaves or a combination of them all
- tomatoes- go for anything you have cherry tomatoes, roma tomatoes, tomatoes on the vine etc
- cucumber- any size
If you like to add any carbs to the salad: couscous, bulgur wheat etc make sure they are cooked, drained and completely cooled before mixing them with the rest of the ingredients.
Simply chop the veggies, grill the cheese on a bbq, electric grill or grilling pan on both sides for 1-2 minutes until lightly charred, and pour the dressing over. That's it!
The best honey lemon dressing
This dressing is incredibly light and has a delicate zesty touch. It goes wonderfully well with any kind of salads, and it can be stored in the fridge until ready to use.
Mix the lemon juice with honey and olive oil, add a pinch of salt and black pepper, and job done! I absolutely love adding a touch of dill too, that gives the dressing a lovely kick too.
It's so simple to go for healthier choices when it comes to eating, especially in summer when we have an abundance of fresh produce that it's at its best.
Other summer salads
Looking for more salads for a super yummy bbq? Why not check my Easy Chickpea Tabbouleh Recipe, or Moroccan Couscous Salad with Chickpeas? They are filling, light and healthy, and they both could have grilled halloumi added to them too.
If you’ve tried my GRILLED HALLOUMI SALAD or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Grilled Halloumi Salad
- 4 slices of halloumi cheese (or grilling cheese made with cow's milk only)
- 6 cherry tomatoes
- ½ cucumber
- 1 lettuce
- ½ tablespoon chopped dill
- 1 tablespoon mixed seeds
For the dressing
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- To make the dressing, mix the lemon juice, honey, oil, salt and pepper well, or add them to a jar and shake well to combine.
- Chop the vegetables, add the dressing, dill and seeds, and mix well.
- Add the halloumi slices to the grill, and grill on both sides for 1-2 minutes until lightly charred.
- Add to the salad and serve immediately, or let the cheese cool down before adding it to the salad.
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