Halloumi Salad



  • Halloumi Cheese, 200 g
  • Clementine, 2
  • Spring Mix, 1/2 cup
  • Balsamic Glaze, 2 tbsp
  • Ciabatta Bun, 1
  • Garlic Salt, 1/2 tsp
  • Pepitas, 1/4 cup
  • Olive oil
  • Salt and Pepper, to taste


  1. Slice the halloumi cheese into 1/4-inch thickness.
  2. Rinse the slices under cold water and then pat dry with paper towels.
  3. Cut the ciabatta bun into 1-inch pieces, tossing it with 1 tbsp oil, 1/2 tsp garlic salt, and pepper in a large bowl.
  4. Peel the clementine and separate it into segments.
  5. Cook the ciabatta pieces for about 5 – 6 minutes over medium heat in a large pan, stirring occasionally until golden brown on all sides.  Transfer the croutons back to the large bowl.
  6. Toast the pepitas in the same pan for about 1 – 3 minutes, stirring often until golden brown.  Then transfer to the large bowl with croutons.
  7. Next, add halloumi to the same pan and cook until golden brown, 1 – 2 min per side, and transfer to a plate.
  8. Add spring mix and clementine segments to the large bowl with croutons and pepitas.
  9. Drizzle over 1 tbsp of the balsamic glaze and 2 tbsp oil.  Season with salt and pepper, then toss to combine.
  10. Divide the salad between plates and top with halloumi and the remaining balsamic glaze.

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