Halloumi Salad Recipes

Steps:

• Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing.
• Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.

Steps:

• Preheat the air fryer to 360 degrees F (180 degrees C).
• Slice halloumi into 6 equal slices, cut each slice in half, and dry with a paper towel. Brush all sides with olive oil.
• Lightly spray the air fryer basket with cooking spray. Place the halloumi slices in the basket, making sure they're not touching. You may have to cook in two batches,
• Cook for 7 to 9 minutes until golden brown, but make sure not to overcook or they turn rubbery. Serve immediately.

Steps:

• Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
• Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
• Stir halloumi into the salad and serve immediately.

Steps:

• Break halloumi cheese into small pieces. Heat olive oil in a skillet over medium heat. Add halloumi and cook and stir until golden, about 3 minutes.
• Toss watermelon cubes, mint leaves, onion slices, and fried halloumi in a salad bowl.

Steps:

• Make the ginger-lime vinaigrette: In a large bowl, stir together the sliced red onion, lime zest, lime juice, ginger, garlic and 1/4 cup olive oil. Season to taste with salt and pepper and set aside, letting the red onion marinate and tenderize.
• Prepare the rice: Heat 2 tablespoons olive oil over medium-high in a large nonstick skillet. Stir in the turmeric. Add the rice and cook, stirring quickly to coat the rice evenly, about 1 minute. (No need to break it up entirely; clumps are encouraged for texture.)
• Season generously with salt and pepper, and let rice sit, undisturbed, until crispy underneath and toasted in spots, 2 to 3 minutes. Gently turn the rice with a spatula, trying to preserve any clumps, and cook another 3 minutes, until crispy on the second side. (The rice should be almost equal parts crispy and chewy, and evenly stained by the turmeric.) Transfer to a large, paper towel-lined rimmed baking sheet, set in an even layer and let cool.
• Prepare the halloumi: Chop the halloumi into 3/4-inch cubes, then pat them dry using a kitchen towel or paper towels. Wipe out the skillet, then heat the remaining 2 tablespoons oil over medium-high. Add the cubed halloumi in an even layer and cook, stirring frequently, until golden at the edges, 2 to 3 minutes. (Sturdy but delicate, halloumi needs to cook quickly at a high temperature so it sears without fully melting down and losing its shape. Stir attentively!) Transfer to a paper towel-lined plate and season with pepper.
• When ready to eat, add the greens to the vinaigrette, toss to coat and season with salt and pepper. Transfer to a wide, shallow bowl or dish. (You want a big surface area to accommodate the toppings.) Scatter with the crispy rice clusters and hot halloumi. Serve immediately.