My halloumi salad with chargrilled zucchini is a delectable meal in itself – a Greek-inspired vegetarian extravaganza that will not leave you hungry.

a white plate filled with zucchini and halloumi

This halloumi salad came about primarily because I wanted to test the new tiny "barbie" (barbecue) and because anything with halloumi is just plain delicious!

I love pairing it with different ingredients and seeing what creation I can come up with.

🥘 Ingredients

For the salad:

4 zucchini, sliced lengthways
200 g halloumi cheese, sliced into 8 long strips
120 g baby spinach leaves

For the mint oil:

1 cup mint leaves
1 teaspoon salt
¼ cup olive oil

🔪 Instructions

Preheat your bbq grill to a medium-high setting. Toss the sliced zucchini in a few tablespoon of olive oil and cook for 3-5 mins until done and then set aside in a bowl. (Make sure they are not too soft. Also, the cooking time will vary depending on their thickness).
Cook the halloumi for 2-3 mins each side. Slice and add to bowl with zucchini.
To make the mint oil, add the mint leaves and salt to the mortar and proceed to grind with the pestle until you have a paste. Add the oil and combine again.
Add the spinach leaves along with the zucchini and halloumi and toss through one or two tablespoon of the mint oil.
Serve the halloumi salad with toasted pita bread or tortillas.

The best part about cooking with halloumi is that it gets lovely and soft and doesn't melt everywhere. It holds itself pretty well and is ideal when barbecued, grilled or pan fried.

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Once everything was cooked, I felt it needed "something else", so I prepared a mint oil to drizzle over the salad.

It was a matter of bashing a few mint leaves with some salt in a mortar and pestle and adding a little olive oil to bring it all together.

an overhead view of a white wooden table filled with grilled zucchini slices, a salad, a mortar and pestle and tortillas

🥗 Side dishes

This halloumi salad can easily be paired with any meat dishes as a wonderful side.

I highly recommend my Greek slow roasted lamb (it doesn't have to be Easter though for you to enjoy it!) .

Or perhaps you could pair it with a selection of Greek appetizers and make it a true Greek feast!

an overhead view of a white table with a white plate served with a salad

📖 Variations

Again, you can be pretty flexible with your ingredients when making this salad.

Substitute raw shredded kale for the spinach
Make a dressing with fresh parsley and lemon juice
Add pomegranate pearls for something sweet and to provide a little contrast

Also, I highly recommend you look through my halloumi recipes to see how I've used this wonderful, versatile cheese.

📖 Recipe

a plate filled with a salad made with zucchini and halloumi

Halloumi Salad

5 from 1 vote

Prep: 15

Cook: 20

Total: 35

Servings: serves

Cuisine: Modern Greek

Author: Peter G

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My halloumi salad with chargrilled zucchini is a delectable meal in itself – a Greek-inspired vegetarian extravaganza that will not leave you hungry.

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Conversions

Metric - US Customary

Ingredients

For the salad:

▢ 4 zucchini, sliced lengthways
▢ 200 grams halloumi cheese, sliced into 8 long strips
▢ 120 grams baby spinach leaves

For the mint oil:

▢ 1 cup mint leaves
▢ 1 teaspoon salt
▢ ¼ cup olive oil

Instructions

Preheat your bbq grill to a medium-high setting. Toss the sliced zucchini in a few tablespoon of olive oil and cook for 3-5 mins until done and then set aside in a bowl. (Make sure they are not too soft. Also, the cooking time will vary depending on their thickness).
Cook the halloumi for 2-3 mins each side. Slice and add to bowl with zucchini.
To make the mint oil, add the mint leaves and salt to the mortar and proceed to grind with the pestle until you have a paste. Add the oil and combine again.
Add the spinach leaves along with the zucchini and halloumi and toss through one or two tablespoon of the mint oil.
Serve with toasted pita bread or tortillas.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Comments

5 from 1 vote (1 rating without comment)

🥘 Ingredients