Description
A vibrant and flavorful Fried Halloumi Salad featuring golden, charred halloumi cheese paired with fresh herbs, crisp fennel, tangy oranges, creamy avocado, and toasted pita for a delightful combination of textures and tastes.
Ingredients
Scale
Salad Dressing and Base
- 2 tbsp. chopped fresh dill
- 2 tbsp. chopped fresh mint
- 2 tbsp. fresh lemon juice
- 1/4 cup plus 2 tbsp. extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad Ingredients
- 1 small bulb fennel, fronds removed, cored, thinly sliced
- 1 cup canned chickpeas, drained and rinsed
- 1 oz. green olives (such as Castelvetrano), pitted, coarsely chopped (about 1/4 cup)
- 8 oz. Halloumi cheese, cut into 1/4 inch slices
- 1 whole-grain pita, torn into bite-size pieces
- 2 cups loosely packed arugula
- 1 medium navel orange, peeled and cut into segments
- 1/2 avocado, sliced
- Pinch of crushed red pepper flakes
Instructions
- Prepare the dressing and base: In a large bowl, whisk together chopped dill, mint, fresh lemon juice, and 1/4 cup of the extra-virgin olive oil. Season the mixture with kosher salt and freshly ground black pepper to taste. Add the thinly sliced fennel, drained chickpeas, and coarsely chopped green olives, then toss everything gently to combine and allow the flavors to meld.
- Cook the Halloumi: Heat 1 tablespoon of the reserved olive oil in a large skillet over medium heat. Add the halloumi slices and cook, turning occasionally, until they develop a charred, golden crust on both sides, about 4 to 6 minutes total. Once cooked, transfer the halloumi to a large paper towel-lined plate to drain excess oil.
- Toast the pita: In the same skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the torn pita pieces and toast them, turning once halfway through, until they are golden and crisp, approximately 4 minutes. Remove from skillet and add to the plate with the halloumi.
- Assemble the salad: To the bowl containing the fennel and chickpea mixture, add the arugula, orange segments, sliced avocado, fried halloumi, and toasted pita. Toss gently to combine, ensuring all ingredients are evenly distributed. Season to taste with additional kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes for a subtle kick.
Notes
- Halloumi is a firm cheese ideal for grilling and frying because it holds its shape well.
- Use fresh herbs for the brightest flavor; dried herbs will alter the taste significantly.
- To keep the halloumi crispy, serve immediately after frying and assembling the salad.
- Feel free to substitute the pita with toasted nuts or seeds for gluten-free options.
- The salad balances savory, tangy, and fresh elements, making it perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Keywords: Halloumi salad, fried halloumi, Mediterranean salad, chickpea salad, fennel salad, arugula salad, toasted pita salad, fresh herb dressing
