Description
A vibrant and flavorful Fried Halloumi Salad featuring fresh herbs, citrus, and crispy pita, perfect for a light and satisfying meal. The halloumi cheese is pan-fried until golden and charred, adding a delicious savory contrast to the fresh fennel, chickpeas, olives, and creamy avocado.
Ingredients
Scale
Herb Dressing
- 2 Tbsp. chopped fresh dill
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 1 small bulb fennel, fronds removed, cored, thinly sliced
- 1 cup canned chickpeas, drained and rinsed
- 1 oz. green olives (such as Castelvetrano), pitted and coarsely chopped (about 1/4 cup)
- 8 oz. Halloumi cheese, cut into 1/4” slices
- 1 whole-grain pita, torn into bite-size pieces
- 2 tbsp. extra-virgin olive oil (divided)
- 2 cups loosely packed arugula
- 1 medium navel orange, peeled and cut into segments
- 1/2 avocado, sliced
- Pinch of crushed red pepper flakes
Instructions
- Prepare the dressing and salad base: In a large bowl, whisk together the chopped dill, chopped mint, lemon juice, and 1/4 cup olive oil. Season the mixture with kosher salt and freshly ground black pepper to taste. Add the thinly sliced fennel, drained chickpeas, and chopped green olives. Toss everything gently to combine the flavors.
- Fry the halloumi: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the halloumi slices and cook, turning occasionally, until each side is golden brown and charred, about 4 to 6 minutes total. Once cooked, transfer the halloumi to a large plate lined with paper towels to absorb any excess oil.
- Toast the pita: Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the torn pita pieces and toast them, turning halfway through, until they become golden and crisp, about 4 minutes. Transfer the toasted pita to the plate with the halloumi.
- Assemble the salad: Add the arugula, orange segments, sliced avocado, fried halloumi, and toasted pita pieces to the bowl with the fennel mixture. Toss everything gently to combine. Season the salad with additional salt, black pepper, and a pinch of crushed red pepper flakes for a slight kick.
Notes
- Halloumi cheese has a high melting point and is perfect for frying or grilling as it holds its shape well.
- Use fresh herbs to elevate the freshness and flavor of the salad.
- If you prefer, pita can be replaced with toasted flatbread or croutons.
- Adjust the amount of crushed red pepper flakes to your preferred spice level.
- This salad is best served immediately to enjoy the contrast of warm halloumi and crispy pita with fresh salad elements.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Keywords: fried halloumi salad, Mediterranean salad, halloumi cheese recipe, healthy salad, chickpea salad, fresh herb salad
