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Pan-fried halloumi salad with herbs, cucumber and couscous in a white bowl.

The Simplest Halloumi Salad Recipe

This vibrant halloumi salad is a perfect combination of textures and flavors. With crispy pan-fried halloumi, fluffy couscous, and a refreshing cucumber and orange vinaigrette dressing, this dish is both satisfying and easy to prepare. Ready in just 30 minutes, it's ideal for a quick lunch or a light dinner.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Deborah Rainford

Ingredients

For the Salad:

  • 200 g couscous
  • 250 g halloumi, sliced
  • 1 cucumber, diced
  • 2 tablespoon olive oil, for frying
  • Fresh herbs, optional, for garnish

For the Orange Vinaigrette:

  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

Prepare the Couscous:

  • Cook the couscous according to the package instructions. Fluff with a fork and set aside to cool.

Pan-Fry the Halloumi:

  • Heat 2 tablespoon of olive oil in a non-stick pan over medium heat.
  • Add the halloumi slices and fry for 2-3 minutes on each side until golden brown and crispy.
  • Remove from the pan and place on paper towels to drain excess oil.

Prepare the Vinaigrette:

  • In a small bowl, whisk together fresh orange juice, olive oil, honey, white wine vinegar, Dijon mustard, salt, and pepper until well combined.

Assemble the Salad:

  • In a large bowl, combine the cooked couscous and diced cucumber.
  • Drizzle with the prepared vinaigrette and toss gently to coat.
  • Arrange the pan-fried halloumi on top of the salad.
  • Garnish with fresh herbs if desired.

Notes

  • Variations: You can add other fresh vegetables such as cherry tomatoes or bell peppers for extra colour and nutrition.
  • Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Keep the halloumi separate to maintain its crispiness.
  • Make Ahead: The vinaigrette can be made a day ahead and stored in the refrigerator. Shake well before using.

Nutrition

Calories: 600kcal | Carbohydrates: 45g | Protein: 21g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Sodium: 771mg | Potassium: 191mg | Fiber: 3g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 649mg | Iron: 1mg
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