Description
A vibrant and healthy Easy Halloumi Salad with fluffy couscous, fresh vegetables, and a tangy balsamic vinaigrette. Perfect for a quick 25-minute meal combining the savory, grilled halloumi cheese with sweet strawberries and beets for a balanced, flavorful dish.
Ingredients
Salad
- 1/3 cup pearl couscous, dry (or 1 cup cooked)
- 1 block halloumi cheese
- 4 cups arugula
- 1 cup cucumber, sliced
- 1 cup cherry or grape tomatoes, halved
- 1 cup strawberries, quartered
- 1 cup steamed baby beets, quartered (pre-cooked)
- 1/4 cup fresh mint, chopped
- 1 avocado, cut into chunks
- Salt and pepper, to taste
Balsamic Vinaigrette Dressing
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1/2 a lemon (juice)
- 1 tsp honey
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Cook Couscous: Prepare the pearl couscous according to package instructions until fluffy and tender. Alternatively, use pre-cooked couscous to save time.
- Prepare Vegetables: While the couscous cooks, chop the cucumber, tomatoes, strawberries, baby beets, and mint. Combine with arugula in a large salad bowl.
- Make Dressing: In a small bowl or jar with a lid, combine olive oil, balsamic vinegar, lemon juice, honey, garlic powder, salt, and pepper. Whisk or shake until well blended.
- Cook Halloumi: Slice the halloumi cheese into 1/4-inch thick pieces. Heat a non-stick frying pan over medium heat and add the slices without oil. Cook undisturbed for 1-2 minutes until the underside is golden and crispy, then flip and cook the other side similarly. Remove from heat once both sides are browned.
- Assemble Salad: Add the cooked couscous to the vegetable mixture in the bowl. Pour the dressing over the salad and toss everything together evenly.
- Serve: Plate the salad and top each serving with avocado chunks and crispy fried halloumi slices. Enjoy immediately for best flavor and texture.
Notes
- Use pearl couscous for a unique texture, or substitute with regular couscous if preferred.
- Pre-cooked baby beets shorten prep time.
- Halloumi is naturally salty; adjust added salt accordingly.
- The salad is best served fresh to maintain halloumi’s crispness and avocado’s texture.
- Can be customized with other fresh herbs or vegetables depending on seasonality.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
