We’re Hiring – Join Our Team
Close Search

Grilled Halloumi Salad Recipe

June 19, 2020 Chef Justin Franco
30 minutes
Serves: 4
Ingredients for Grilled Halloumi Salad

You say salad and some people say boring.You say Halloumi and most people say what? You tell someone you are going to make them a salad with grilled cheese and they probably won’t believe you. Yet, that is exactly what you can do when you use Halloumi.


For those of you that have never heard of Halloumi before, it is a sheep milk cheese that originated in Cyprus and is very popular with chefs that like to grill, because it can hold its shape under heat due to its high melting point.

The first time I had Halloumi, I was living in Cyprus and one of the locals handed me a mason jar with a white ball floating in water from the Mediterranean. I had no idea my life was about to change and over the next 6 months I had Halloumi with everything, but every time it was always grilled. With this salad I wanted to try something different. To complement the heartiness and saltiness of the cheese, we decided to encrust it with pecans. The extra crunch that the pecans provide to the cheese make for an out-of-this-world eating experience.

For this salad, the cheese is the star of the show and we put careful thought into the different flavors and textures that we are pairing this with. Our focus is on the slightly salty cheese, but we still want a healthy and full-flavored salad. To run the full gauntlet of flavor we have brought in tangy blood oranges and fresh tart raspberries. I have placed them all over a bed of greens and added a dollop of quinoa for flavor. To tie everything together we decided to use Litehouse® Raspberry vinaigrette.

This is a full flavor salad that is not overly filling and great as a light lunch or as an accompaniment to any meal that needs an injection of sweetness.

Grilled Halloumi Salad Recipe

June 19, 2020 Chef Justin Franco
30 minutes
Serves: 4

Are you ready for something light, full flavored and much different than your everyday salad? Well, then this is the dish for you. This salad is amazing because of the halloumi cheese. Not only can you grill it but encrusting it with pecans gives it an additional flavor and texture that is amazingly unique.

Fresh served Grilled Halloumi Salad
  • ½ cupRed or White quinoa
  • 1 cupWater (use vegetable or chicken stock for more flavor)
  • Halloumi Cheese:
  • 1 lbsHalloumi Cheese
  • ½ cupAll-purpose Flour
  • 3 eaEggs
  • 2 tbspMilk
  • 1 ½ cupPecans
  • 2 tbspOlive Oil
  • 2 tbspButter
  • 1 eaSalt & Freshly Ground Black Pepper, to taste
  • Salad:
  • 6 cupSalad Greens (like arugula or baby kale)
  • ½ cupBlood Orange Segments
  • ½ qtFresh Raspberries
  • ½ cupLitehouse® Raspberry Vinaigrette


Combine the water and quinoa in a small pot and place on the stove. Bring to a boil, then drop to a simmer for 8-10 minutes with the lid on. Quinoa is ready when grains open and liquid is absorbed. Transfer the cooked quinoa to a small sheet pan and spread out evenly to allow it to cool.Using a spice grinder or food processor grind the pecans until finely chopped. Take care not to overdo it as the oils in the pecans will cause it to clump. Slowly pulse the nuts if possible. Set aside in a bowl.Whisk the eggs until egg whites and yolks are blended. Add the milk and whisk together. Place the flour in a bowl and lightly season with salt and pepper. Cut cheese into 8 even sized strips.Set-up an area with the following items next to each other. Cheese strips, flour, egg & milk mixture and pecans. Using the wet-hand dry-hand method dredge the cheese in the flour. Shake off excess and place in the egg mixture. Once coated evenly with egg mixture drain off excess and place into nuts. Coat evenly with nuts and set aside.Once cheese is breaded heat olive oil and butter over medium-high heat in a sauté pan. Once oil its hot place encrusted cheese in pan and cook until golden brown on one side. This should take a few minutes.Turn cheese over and repeat the process. Once golden brown on both sides set on paper towels to cool and drain.In a mixing bowl combine greens, quinoa, and orange segments. Toss gently in raspberry vinaigrette. Add fresh raspberries and gently toss. Divide salad onto 4 plates, top each salad with 2 pieces of cheese and serve.

Litehouse products used


Dressing & Marinade
Be the first to write a review

Find more great tasting recipes

Mandarin Pomegranate Chopped Kale Salad

Large platter of Basil-Lime Fruit Kabobs

Basil-Lime Fruit Kabobs Recipe

Freshly made Bite-Sized BLT Ranch Bread Bowls

Bite-Sized BLT Ranch Bread Bowls Recipe