Low Carb Halloumi Salad Recipe

Gluten Free
Lunch
Quick Easy
Salads
Sides
Vegetarian
4.8/5
(1699 reviews)
Low Carb Halloumi Salad
Zylo Recipes

Description

Imagine a salad where the creamy richness of grilled cheese meets the crisp vibrancy of garden-fresh vegetables. This halloumi salad offers exactly that, transforming simple ingredients into a symphony of textures and tastes. Thick slices of halloumi cheese, known for their high melting point, are griddled to golden perfection.

The heat coaxes out a beautiful, nutty flavor and creates a delightful contrast between the slightly crisp exterior and the warm, yielding interior. This golden-brown halloumi then nestles amongst a colorful medley of vegetables. Picture juicy tomatoes bursting with sweetness, crisp cucumbers adding a refreshing coolness, and bell peppers contributing a subtle, vegetal tang.

These elements provide a light and lively counterpoint to the richness of the cheese. A scattering of finely chopped red onion introduces a gentle sharpness that awakens the palate, while fragrant herbs like mint and parsley add a layer of fresh, green aroma that elevates the entire dish. The salad is then dressed with a simple vinaigrette, perhaps a lemon-herb infusion or a balsamic glaze, which ties all the components together.

The dressing adds a subtle tang and brightness, enhancing the natural flavors of the vegetables and cheese without overpowering them. Each bite is a delightful experience – the salty chew of the halloumi, the juicy crunch of the vegetables, and the refreshing zing of the herbs, all harmonizing perfectly. This salad isn't just a meal; it's an invitation to savor the season's bounty.

It’s perfect as a light lunch, a satisfying side dish, or even a vegetarian main course. Its vibrant colors and fresh flavors make it a welcome addition to any table, and its simplicity makes it easy to prepare, allowing you to spend less time in the kitchen and more time enjoying the moment. Whether you're hosting a summer gathering or simply seeking a flavorful and healthy meal, this griddled halloumi salad is sure to impress.

It’s a celebration of fresh, wholesome ingredients, transformed into a dish that is both satisfying and incredibly delicious.

Preparation Time

Prep Time
5 min
Cook Time
12 min
Total Time
17 min

Nutrition Information

Per 1 servings serving
C
Calories
470 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
28 g

C
Fats
35 g
Saturated Fats 20 g
Unsaturated Fats 12 g

Cholestrol 90 mg
Sodium 700 mg
Potassium 400 mg
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Ingredients

    1.
    Haloumi Cheese by Papouis
    Haloumi Cheese by Papouis
    4 ounce
    2.
    Iceberg Lettuce
    Iceberg Lettuce
    2 cup
    3.
    Olive Oil
    Olive Oil
    2 tablespoon
    4.
    Cherry Tomato
    Cherry Tomato
    2 cherry
    5.
    Cauliflower Rice
    Cauliflower Rice
    1 cup
    6.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tsp
    7.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    8.
    Peppermint, Fresh
    Peppermint, Fresh
    1 tablespoon
    9.
    Pine Nuts
    Pine Nuts
    1 tablespoon, whole pieces
    10.
    Lemon Juice
    Lemon Juice
    1 tablespoon
    11.
    Garlic
    Garlic
    1 clove
    12.
    Cucumber Seedless English
    Cucumber Seedless English
    1 x 1/4cup

Instructions

    1.
    Heat a tablespoon of olive oil in a small pan over low-medium heat. Mince the garlic and add it to the pan, gently sweating until tender and fragrant.
    2.
    Add the cauliflower rice, lemon zest, and oregano to the pan with the garlic. Stir well to combine. Cook gently for 2-3 minutes until the cauliflower is tender, then set aside.
    3.
    Heat a griddle pan to high. Slice the halloumi in half lengthwise and arrange on the hot griddle. Cook for 2-3 minutes each side or until golden and the cheese is starting to soften.
    4.
    Whilst the cheese is cooking, add the pine nuts to a dry pan over a low heat. Toast gently for 2-3 minutes until lightly golden.
    5.
    To assemble the salad, roughly chop the lettuce and add to a salad bowl alongside the cauliflower rice.
    6.
    Finely dice the tomatoes and cucumber and scatter over the salad, season all with a little salt and black pepper.
    7.
    Add the cheese and scatter over the pine nuts.
    8.
    Drizzle with the remaining olive oil and lemon juice and scatter with chopped fresh mint to serve.