- Dish type
- Bean salad
- Chickpea salad
Halloumi is the hot new cheese! Well, really, it's ancient, not new - but it is best fried or grilled, so 'hot' is fair, isn't it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.
Ayrshire, Scotland, UK
5 people made this
- 1 (400g) tin chickpeas, drained
- 2 large tomatoes, chopped
- 3 spring onions, sliced
- 12 mint leaves, chopped
- 1 lemon, juiced
- salt and ground black pepper
- 1 (200g) packet halloumi, sliced
MethodPrep:15min ›Cook:5min ›Ready in:20min
- Stir together the chickpeas, tomatoes, spring onions, mint leaves, lemon juice and olive oil in a salad bowl. Season with salt and pepper; set aside.
- Heat a dry nonstick frying pan over medium high heat and cook the halloumi slices, turning once, until deeply browned, 1-2 minutes per side. Remove the halloumi to a cutting surface and chop into 1cm chunks.
- Stir the halloumi into the salad and serve immediately.
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Joe Wicks’ tikka masala, halloumi and chickpea kachumba
This tikka masala, halloumi and chickpea kachumba is a vegetarian meal that packs plenty of protein thanks to the pulses.
1 x 210g tin of chickpeas, drained and rinsed
1⁄2 small red onion
1 large ripe tomato
pinch of cayenne pepper
salt and pepper
juice of 1⁄2 lemon
80g halloumi (1⁄3 pack)
2 tsp coconut oil
1 tbsp tikka masala curry paste
handful of mint leaves
1. Drain the chickpeas in a sieve and rinse well. Leave in the sieve over a bowl to drain off any excess water.
2. Finely chop the red onion. Roughly chop the cucumber and tomato, scrape everything into a serving bowl. Sprinkle in a good pinch of cayenne, salt and pepper. Squeeze in the lemon juice, stir.
3. Cut the halloumi into large cubes. Ping the coconut oil in a large microwaveable bowl to melt. Stir in the tikka masala curry paste then drop in the cubed halloumi and rinsed chickpeas, toss to coat.
4. Heat a large nonstick frying pan over a high heat. Tip in the tikka masala halloumi and chickpeas. Fry, turning the halloumi with tongs as it browns on each side, for 5 minutes until golden and crisp.
5. Pile the halloumi and chickpeas on top of the kachumba salad. Finish with a scattering of mint.
Chickpea and tomato salad with grilled halloumi
Happy Friday everyone! It’s a grey and miserably wet old day here in Sydney today so I thought I’d create a little sunshine of my own to help brighten the mood. I think I didn’t do too badly with this gorgeous Chickpea and tomato salad with grilled halloumi. What do you think?
This is one of my favourite salads, which I find myself making at least once every week or so when I want a quick and healthy meal. There’s typically a tin or two of chickpeas in my pantry, and plenty of tomatoes and parsley at hand so I can usually throw it together in next to no time at all.
To make the salad a little more substantial, I often include grilled halloumi. Personally, I’m a big fan of halloumi (which might have something to do with why there isn’t more in my photos today)! I kind of think it’s a bit like bacon… in that everything tastes better with it! Well to me it does anyway. But if you’re not a fan of halloumi, the salad is still delicious without it.
I’ve used a mix of basil and flat leaf parsley for the salad today, but I often make it with just parsley. Depending on your preferences, feel free to experiment with your herbs and salad greens until you find your perfect combination!
Hopefully this has brightened your day a little. Enjoy the rest of it and have a wonderful weekend x
1. Preheat the oven to 200C/180C fan. To prepare the new potatoes, give them a good wash and cut in half. Lay them out on a baking tray and give them a good drizzle of extra virgin olive oil and a pinch of sea salt. Roast them in the oven for around 30 minutes or until they crisp up.
2. To make the dressing, add all the ingredients to a small bowl and give it a good stir, then set aside.
3. To prepare the peas, you can steam them or place the frozen peas in a lidded Pyrex dish or a small bowl covered with cling film. Add a tablespoon of water to the dish and cook on full power for 4 minutes (750W).
4. Cut the halloumi into ¾ cm slices and dry fry for 2-3 minutes on each side, turning over when it begins to brown and crisp up. It’s best to serve the halloumi just after it’s been cooked.
5. Whilst the halloumi is cooking, assemble the salad. On a large serving dish or individual plates, lay out the watercress leaves, peas and spring onion and give them a good squeeze of lemon juice. Add the new potatoes from the oven, halloumi from the pan, and drizzle over the yogurt dressing. This salad can be enjoyed hot or cold.
Halloumi, chickpea and tomato salad with mint recipe - Recipes
There’s a beautiful little take away restaurant close to my flat which offers the best Chickpea Falafel and Chicken Shawarma in town, and this is not just my opinion! This tiny place is called Salsabil and it’s run by a very nice guy from Tunis, we’ve known him for years and he always brings us a cup of hot tea as soon as he sees us, even if we’re just passing by! His food is honest and authentic, he doesn’t offer that many dishes but each of them is delicious. In summer, we like to sit outside at one of the tables on the pavement and the rest of the year we enjoy the cosiness inside. We sit on wooden benches opposite a photography of the old city walls of Tunis which always reminds me of the Silent City of Mdina in Malta. The light is dimmed and they usually play traditional Tunisian music, it feels a bit like a short holiday in one of the old towns of Tunisia! When it comes to the menu I follow a bit of a tradition, I always order some juicy Falafel in pita bread with different vegetables and sauces, some of their amazing hummus and a very aromatic parsley, tomato and onion salad.
Since I already wrote about my hummus recipe and I’m not experienced enough yet to make my own Falafel in my kitchen (but that will soon change!), I will share my tomato, parsley and mint salad to create a bit of a Salsabil atmosphere at home!
This fresh salad is also great for parties and barbecues!
Parsley, Tomato and Mint Salad
For 2 people as a side dish you need
fresh parsley leaves, roughly chopped, 40g / 1.5 ounces
large, ripe tomato, finely chopped, 1
fresh large mint leaves, finely chopped, 6
small red onion or shallot, finely chopped, 1
garlic, crushed, 1 small clove
olive oil 3 tablespoons
freshly squeezed lemon juice 1 tablespoon
white Balsamico vinegar 1 tablespoon
salt and pepper
For the dressing, whisk the olive oil, lemon juice, vinegar and garlic and season with salt and pepper to taste. Mix the dressing with the tomato and herbs and serve in a bowl.
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
In only four short months of hosting our No Croutons Required recipe roundup, Holler and I seemed to have already established a tradition of submitting our own recipes to each other at the last possible moment when it's our co-founder's turn to host. Maybe it's the pressure of trying to come up with something extra special to please each other, or maybe it's … well, maybe it's just that the month just flies by so fast. Well, whatever, apparently it's my turn to be a bad blogger, but I think I've just managed to slide under the deadline for Holler's "Cheese Salad" challenge.
And what a challenge it was! It's not uncommon for me to dress a salad with a little Parmesan or Feta cheese, but I've never made a salad with cheese as the main feature or even in a prominent supporting role, so I had to give this one some thought (see Excuse #1). As it turns out, I have been thinking a lot lately about Halloumi, a traditional salty Cypriot cheese made from sheep's, goat's and frequently cow's milk that Peter M from Kalofagas has been raving about lately. Known for its ability to hold its shape and firm texture when cooked and for the "squeaky" sound it makes when you chew it, I've been wanting to try it for a while now and it sounded like a fun cheese to create a "Cheese Salad" challenge around.
Once the decision to make Halloumi the centerpiece of my salad had been made, it was only natural to make "saganaki", an old Greek appetizer of fried or broiled cheese for which Halloumi is a perfect choice, as Peter M and others I've come across have suggested. Nothing fancy here, as the idea was to surround the saganaki with a tidy, basic salad featuring simple, complementary Greek flavors like herbs, tomatoes, peppers and Kalamata olives (and just one jalapeño to provide a little kick — I just can't resist).
It turned out that the real challenge was to find real Halloumi cheese. The Greek bakery I always go to in town for the most perfect sheep's milk Feta cheese, not to mention the plumpest and juiciest Kalamata olives, had only just stopped selling Halloumi right before I got there to do my shopping because, as they said, nobody ever bought it. What sort of Greeks do we have here in London! I was crestfallen, since there was no way I was going to buy the made-in-Canada supermarket knock-off that I was amazed to find under the suggestive name "halloum" without the "i" — it's made strictly from industrial cow's milk, and not packed in brine either, as the genuine article is supposed to be. Yes, I could have made the saganaki with Kefalograviera cheese, as it's usually done, but I had set all my hopes on using Halloumi after Peter M's amazing write-ups. Just about on the point of giving up the cheese salad idea altogether though, I was lucky enough to find Halloumi at a cheese shop in the local market that, even though it was packaged, was at least imported from Cyprus and packaged with brine, and listed sheep's and goat's milk ahead of the cow's. Those of you who live in a slightly more cosmopolitan city than London, Ontario probably ought to be able to find good authentic Halloumi cheese at a local Greek shop, although you may have to ask for it.
Onward ho at all events, and I have to say with all honesty that fried Halloumi is now among my favorite cheese snacks (thank you, Peter). After nibbling on the saganaki (the cook's prerogative, you know) it was just about all I could do to get it as far as the salad. But there it arrived for an astonishingly good Greek saganaki salad, and I'm not in the least ashamed to make this my entry for Holler's challenge if she'll still have me for being so tardy!
|Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives|
|Recipe by Lisa Turner |
Published on May 19, 2008
Simple and beautiful fresh Greek tomato salad topped with fried lemon saganaki made with Halloumi cheese
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- juice from 1/2 lemon (1 1/2 tablespoons)
- scant 1/2 teaspoon dried thyme
- scant 1/2 teaspoon dried basil
- fresh ground black pepper to taste
- 1 large firm tomato, seeded and diced
- 1/2 cucumber, diced
- 1/2 green bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and minced
- 12 pitted Kalamata olives
- 2 tablespoons olive oil
- 8 oz (225 g) Halloumi cheese, sliced into 1/4-inch pieces across the narrow end
- juice from 1/2 lemon (1 1/2 tablespoons)
- grated zest from 1/2 lemon
- fresh ground black pepper
Whisk together the dressing and toss with the salad ingredients in a large bowl.
Heat a large frying pan over just higher than medium heat. When hot, add the olive oil and swirl to coat the pan. Arrange the Halloumi slices in the pan, trying to avoid touching, and fry until browned on the bottom. Use tongs to turn the cheese over and fry the other side until browned. While still in the pan, drizzle the lemon juice and scatter the lemon zest over the cheese, and finish with a good seasoning of fresh ground black pepper.
Remove from pan and add pieces of the Halloumi over servings of the salad. Serve right away.
Put the couscous into a small bowl, add a pinch each of salt and pepper and pour on the hot vegetable stock. Stir well, cover with cling film and set aside.
For the herb dressing, put 200ml/7fl oz of water, the wine vinegar, garlic powder, dried herbs, sweetener and salt into a small pan and bring to a simmer. Take off the heat, whisk in the cornflour paste, then return to the heat and cook for 1–2 minutes, or until slightly thickened. Pour into a jug and leave to cool, then stir in the chopped parsley.
Place all the veg in a large bowl and season with salt and pepper. Heat a large griddle pan over a high heat, then spray with about 20 sprays of oil. Lay about half the veg in the pan, being careful not to overcrowd it, and spray them with another 20 sprays of oil.
Cook for 4–5 minutes on each side, until just softened and with some char lines, then remove to a plate. Repeat with the remaining veg.
Cut the halloumi in half lengthways and then cut each half into 6 slices. Spray the griddle pan again with oil and lay the halloumi slices in the pan. Cook over a high heat for 6 minutes on each side.
Fluff up the couscous with a fork and spoon it onto a large platter. Top with the roasted veg and halloumi, then tear over the basil and mint leaves and scatter over the chilli, if using. Drizzle 6 tablespoons of the herb dressing over everything and serve.
Halloumi recipes: breakfast & brunch
Halloumi onion bhaji waffles
Easy savoury breakfast waffles, packed with fresh onion and healthy chickpea flour and seasoned with green chilli and cumin – waffled until crispy and absolutely delicious. Great with a poached egg (or two) and a few slices of creamy avocado for a healthy, happy, vegetarian brunch.
Caramelised halloumi potato wedges
Make healthy potato wedges dramatically better with a crispy halloumi coating, roasted until caramelised. Dip in thick, cooling yoghurt seasoned with tangy sumac, fresh lemon and garlic. Great as a crunchy, tasty party snack or serve as an easy side dish. Highly recommended with a good veggie burger.
Halloumi watermelon salad with basil
This halloumi watermelon salad recipe features hot, toasted halloumi crusted in earthy, nutty nigella seeds, layered on sweet, fruity watermelon and herby salad. With pomegranate seeds, garlic, lemon and chilli, t his fresh salad is a huge plate of healthy zing. Savoury, spice and tart all balancing the fruity, refreshing watermelon – and a riot of colour to boot.
This recipe is very simple, but there’s something about it that can make you animalistic. Thin slices of halloumi, seasoned with smoked paprika and nutritional yeast, are fried until crispy, chewy and a whole lot like bacon. The savoury, meaty flavours of halloumi bacon enhance everything it touches. Make the best ever vegetarian full English breakfast (below), stuff into sandwiches, stir through carbonara or layer in a burger.
Vegetarian full English breakfast
A vegetarian full English breakfast – the peak of British hangover cuisine. My version with smoky, marinated halloumi ‘bacon’, fried slivers of potato, slow roasted tomatoes, garlic mushrooms, creamy scrambled eggs, fresh avocado and sourdough toast. For lazy weekends with those you love.
Harissa halloumi salad
Chunks of salty halloumi roasted with bright, hot harissa, piled on watercress, pea shoots and creamy avocado. Seasoned with dollops of tomato pesto, super tangy pomegranate molasses, fresh mint and lemon zest. So very much flavour. In this spectacular salad – a celebration of healthy vegetarian flavour – tender, chewy, spicy cheese meets an array of vegetables, herbs and tart, zingy seasonings.
Looking for even more delicious halloumi dishes? This recipe is taken from How to Cook Halloumi – vegetarian feasts for every occasion by Nancy Anne Harbord – available in colour hardback and e-book. A dazzling array of super colourful, incredibly tasty halloumi recipes for brunch, dinner and parties!
What The CookThis salad is a mixture of all my favourite things at this time of year - sweet cherry tomatoes roasted until they burst and caramelise, fresh and crispy little gem lettuces and a dressing made with juicy, tangy lemon juice.
There's also chickpeas which are roasted until almost crunchy on the outside and the ever-delicious halloumi, which is fried until crisp and golden but still gooey in the centre. Great for a quick and light supper on a warm evening or perfect for lunches packed up the next day, this is a recipe that you will go to again and again!
Roast Chickpea, Tomato and Halloumi Salad
400g tin of chickpeas, drained
300g cherry tomatoes, halved
2 tsp oil, plus extra for frying
1 tsp smoked paprika
200g halloumi cheese, cut into 1 cm thick strips
1 little gem lettuce, finely chopped
2 large carrots, peeled and grated
½ red onion, finely sliced
sea salt and freshly ground black pepper
For the dressing:
3 tbsp olive oil
½ lemon, juice only
1 tbsp sherry vinegar
1 tsp English mustard
1 tsp garlic powder
Preheat the oven to 200C.
Place the chickpeas and tomatoes in a roasting tin and drizzle over the oil. Season with salt and pepper and sprinkle over the paprika toss to coat. Roast in the pre-heated oven for 40 minutes, or until the tomatoes have shrunk and become caramelised.
Whisk together all the dressing ingredients in a large bowl and set aside.
Heat a little oil in a large frying pan over a medium-high heat and add the halloumi strips. Season with pepper and fry on both sides until golden brown. Remove from the pan and set aside.
Add the lettuce, carrot, red onion, tomatoes and chickpeas to the bowl and mix until all the ingredients are coated.
Pile the salad onto plates and then top with the halloumi strips.