Halloumi Salad Recipe by Chef In Disguise

Recipe courtesy of Sawsan, Chef In Disguise 

Sawsan Abu Farha of Chef in Disguise is a recipe developer who explores new ingredients, new recipes and cuisines, and shares her creations with her followers. Her pages feature traditional Middle Eastern dishes,  a fresh new take on these dishes, a reminder of nostalgic dishes that we’ve forgotten about, and more! We love that she shares her work in English & Arabic and always look forward to what she has in store!

Sawsan’s Your Lebanon Chef Feature Page

In the Middle East, we use lots of Nabulsi cheese and halloumi in salads and pastries because they have a high melting point which makes them great for grilling. If you have never tried to grill halloumi or Nabulsi cheese you really should. The transition from the crisp golden crust to the warm soft interior will have your tastebuds dancing with joy!

Print Recipe

Halloumi Salad Recipe by Chef In Disguise

Course

Salad

Cuisine

mediterranean, Middle Eastern

Servings

Ingredients

Pickled Carrots

• 10 1/2 oz baby carrots (300g) cut in half lenghtwise
• 2/3 cup rice vinegar
• 1 1/2 tablespoon sea salt flakes
• 1 tablespoon ginger thinly sliced

Salad

• 5 cups Favorite green leaves mix (one bag) i.e., kale, spinach, basil, whichever combo preferred
• cherry tomatoes
• pitted green olives
• halloumi cheese slices
• pickled carrots
• 1/2 cup walnuts

Dressing

• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 3 tablespoons pickling liquid from the baby carrots

Course Salad Cuisine mediterranean, Middle Eastern Servings Ingredients Pickled Carrots 10 1/2 oz baby carrots (300g) cut in half lenghtwise 2/3 cup rice vinegar 1 1/2 tablespoon sea salt flakes 1 tablespoon ginger thinly sliced Salad 5 cups Favorite green leaves mix (one bag) i.e., kale, spinach, basil, whichever combo preferred cherry tomatoes pitted green olives halloumi cheese slices pickled carrots 1/2 cup walnuts Dressing 2 tablespoons olive oil 3 tablespoons lemon juice 3 tablespoons pickling liquid from the baby carrots

Instructions

1. Mix the vinegar, honey, salt and ginger and place them in a glass container with a lid
2. Add the carrots, make sure they are submerged in the liquid

   
3. Store in the fridge for 8 hours
4. Take the carrots and ginger out of the liquid, reserve the liquid

Salad

1. Start by arranging your salad greens in the serving plate
2. Top with carrots, tomatoes, green olives, walnuts
3. Grill the halloumi slices by placing them in a nonstick pan over medium heat until golden brown, flip and grill till the opposite side is golden brown too
4. Add the grilled halloumi and drizzle the dressing immediately before serving

   

Dressing

1. Mix all the dressing ingredients, set aside

Share this Recipe