Spicy Honey Halloumi Salad (Print-Friendly Version)
Try this lively summer dish with crispy halloumi glazed in spicy honey alongside herby couscous and fresh greens. Great for sunny day lunches. Save & enjoy.
# Ingredients You’ll Need:
→ Vegetables & Herbs
01 -
2 tablespoons fresh parsley, chopped fine
02 -
1 medium cucumber, cut into thin circles
03 -
1 cup spinach, chopped small
04 -
1 cup arugula, chopped up
05 -
1 large red onion, sliced thin
→ Grains
06 -
1 cup water (to cook couscous)
07 -
1/2 cup dry pearled couscous
→ Cheese & Sweet Heat
08 -
4 slices halloumi cheese
09 -
1 tablespoon spicy honey (like Mike’s), plus some extra for topping
→ Oils, Citrus & Seasonings
10 -
2 tablespoons extra-virgin olive oil (for dressing)
11 -
drizzle of extra-virgin olive oil (for finishing and cooking)
12 -
1 tablespoon extra-virgin olive oil (to marinate onions)
13 -
1 teaspoon sesame oil (for the glaze)
14 -
1 teaspoon fresh lemon juice (for the glaze), plus 1 tablespoon for dressing
15 -
1/2 tablespoon ground sumac
16 -
1/4 teaspoon salt, plus more as needed
17 -
1/4 teaspoon Aleppo pepper
18 -
a splash of water (to thin out the dressing)
# How to Make It:
01 -
Put the thin onion slices in a bowl with 1 tablespoon olive oil, 1/2 tablespoon sumac, Aleppo pepper, and a pinch of salt; stir well and leave it for 10–15 minutes so it softens and the flavors blend.
02 -
Boil 1 cup water with a little olive oil and pinch of salt in a small pot; stir in the couscous, cover the pot, take it off heat once water is absorbed, then let it rest for a few minutes; fluff gently with a fork and let it cool a bit.
03 -
Combine the chopped arugula, spinach, and cucumber in a big bowl and mix together so you have a fresh base ready for warm couscous.
04 -
Mix 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and chopped parsley in a bowl; splash in some water to loosen it up and add more salt if you like.
05 -
Whip up a thin glaze by mixing hot honey with sesame oil and lemon juice; quickly brush this on both sides of the halloumi slices and let them soak for about a minute to pick up the flavor.
06 -
Heat a skillet over medium-high and add a bit of olive oil; drop in the halloumi and cook for 2–3 minutes each side till golden and yummy, brushing on extra glaze near the end to get a nice shiny finish.
07 -
Mix the fluffed couscous into the dressed greens, add the marinated onions and some more parsley; split it on plates, top each with the seared halloumi, drizzle extra honey and olive oil if you want, and serve right away.
# Extra Suggestions:
01 -
Soaking the onions in sumac and Aleppo pepper tones down their sharpness and adds bright, tangy flavor that balances the rich halloumi.
02 -
Glazing the halloumi before and during cooking gives it a sweet, caramel-like crust without burning the sugars.