Moroccan-Inspired Halloumi Salad

This delicious halloumi salad is inspired by Moroccan cuisine with its spices like zaatar, and sumac, fresh herbs, and pomegranate seeds. The dressing is made with earthy tahini, paired with a sweetness of maple syrup. This halloumi salad is perfect for a healthy salad.

Why you’ll love this halloumi salad:

• Quick: This halloumi salad can be made in under 30 minutes
• Healthy: This salad is made with healthy, hearty ingredients
• Versatile: Swap in and out any ingredients you’d like to personalize this salad

Ingredient Notes:

Sumac: Sumac is a red spice popular in Middle Eastern cooking. It’s made of the berry fruit of the Rhus Coriaria shrub, and has a tart and sharp flavor, but also contains a hint of sweetness.

Tahini: Tahini has an earthy flavor and is slightly bitter. It resembles peanut butter or other nut butter, but it isn’t as sweet and has more of a sesame seed flavor. It’s creamy, and a great addition to dressings.

How to make halloumi salad:

1. Cook the halloumi by heating a pan to medium heat. Add 1 tbsp olive oil to a pan, once warm add the halloumi, sumac and zataar and cook, stirring often, until browned and crispy, about 6-10 minutes. Remove to a plate or bowl and drizzle with honey – set aside.
2. Next, add all of the salad ingredients to a bowl and set aside (chopped parsley, chopped mint, chopped cucumber, carrots, dates, chopped almonds, cooked quinoa and avocado).
3. Make the dressing by combining all of the dressing ingredients and whisking together or shaking in a jar – start with 2 tbsp hot water to help thin and then add a tablespoon of water at a time until desired consistency is reached.
4. Finally, add the cooked halloumi to the salad, drizzle with the dressing and toss.

Expert Tips & FAQ:

Can you eat halloumi raw in salad? Absolutely, you can eat it like any cheese but it tastes so much better when you fry it up.

What goes well with halloumi? Harissa, hummus, sumac, and eggplant, are all things that go well with halloumi but it’s such a versatile cheese. You can fry it. up and add it to sandwiches, salads, or curries even.

What is halloumi made of? It’s a semi-hard cheese made from sheep’s milk. What makes it unique is that it doesn’t melt like traditional cheese.

What do Greeks eat halloumi with? Typically we’ll grill halloumi but it can also be fried. The cheese is often on the menu at many Greek restaurants and served as an appetizer that goes well with a typical Greek salad.

Other recipes you’ll love:

• Quick + Easy Watermelon + Mint with Tofu Feta Salad
• Roasted Beet Salad with Feta and Pistachios
• Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing
• Greek Lentil Salad

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Moroccan-Inspired Halloumi Salad

5 from 1 vote

This easy and hearty Morroccan-inspired halloumi salad that is perfect for meal prep.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Salads

Cuisine Moroccan Inspired

Servings 3 -4

Calories 982 kcal

Ingredients

  

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For the halloumi

• 1 250g block of halloumi cheese, cut into 1/2 inch cubes
• 1 tbsp olive oil
• 1 tsp zataar
• 1/2 tsp sumac
• 2 tbsp honey

For the salad

• 1 1/4 cup cooked quinoa (about 1/2 cup dry)
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1 cup diced cucumber
• 1 cup shredded carrots
• 8 medjool dates, chopped
• 1/2 cup chopped almonds
• 1 avocado, diced
• 1/2 cup pomegranate seeds (optional: if you can find them in-store)

For the dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice (about half a lemon)
• 1/4 cup tahini
• 1 tbsp maple syrup
• 1 tsp salt
• 1/4 tsp pepper
• 1 garlic clove, minced or pressed
• 2 tbsp hot water (or more if needed)

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Instructions

 

• Cook the halloumi by heating a pan to medium heat. Add 1 tbsp olive oil to a pan, once warm add the halloumi, sumac and zataar and cook, stirring often, until browned and crispy, about 6-10 minutes. Remove to a plate or bowl and drizzle with honey – set aside.
• Next, add all of the salad ingredients to a bowl and set aside (chopped parsley, chopped mint, chopped cucumber, carrots, dates, chopped almonds, cooked quinoa and avocado).
• Make the dressing by combining all of the dressing ingredients and whisking together or shaking in a jar – start with 2 tbsp hot water to help thin and then add a tablespoon of water at a time until desired consistency is reached.
• Finally, add the cooked halloumi to the salad, drizzle with the dressing and toss.

Video

Notes

• If you don’t have zataar, you can use more sumac. If you don’t have sumac, just use more zataar. If you don’t have either spice just try a pinch of pepper, dried thyme and add a bit of lemon zest once it comes off the heat.
• This salad would also be delicious topped with your choice of protein for a full meal or meal-prepped for lunch!

Nutrition

Calories: 982kcal | Carbohydrates: 97.7g | Protein: 31.9g | Fat: 56.2g | Saturated Fat: 17.8g | Polyunsaturated Fat: 9.3g | Monounsaturated Fat: 20.4g | Cholesterol: 55.6mg | Sodium: 1411.9mg | Fiber: 13.7g | Sugar: 46.7g

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