Halloumi Salad recipe

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Ingredients

1 bunch rocket (arugula) leaves
1 large tomato, cut into cubes
7 ounces halloumi cheese, sliced
1 pita bread round, split
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon sesame seeds
½ teaspoon mustard
salt and ground black pepper to taste

Nutrition Info

315.8 calories
carbohydrate: 14.7 g
cholesterol: 37.2 mg
fat: 23.6 g
fiber: 1.9 g
protein: 13.8 g
saturatedFat: 9 g
servingSize: -
sodium: 687.6 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rocket leaves and tomato in a large bowl.

  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Line a baking sheet with aluminum foil, arrange halloumi cheese slices on top.

  4. Broil halloumi cheese in the preheated oven, until light brown, about 3 minutes. Flip slices and broil on the second side, about 3 minutes more. Cut into cubes, add to the bowl.

  5. Toast pita bread until golden. Cool until crisp, about 5 minutes. Break into small pieces, add to the bowl.

  6. Whisk olive oil, balsamic vinegar, honey, sesame seeds, mustard, salt, and pepper together in a small bowl. Pour into the large bowl, toss salad to combine.

Recipe Yield

4 servings

Recipe Note

A tasty quick green Mediterranean salad that kids love. You can transform the recipe into a halloumi pasta salad by leaving out the bread and adding cooked pasta instead.

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