Halloumi Salad

by Maya Marshall-11 January 2026Medium

Prep Time15 min

Cook Time25 min

Total Time40 min

Servings2

A healthy and delicious winter salad featuring roasted vegetables, glazed halloumi, and a flavorful dressing.

Imported RecipeOriginally from: www.instagram.com

Method

0
Preheat the oven to 200°C (fan). Line a baking tray with parchment.
1
Peel and chop the sweet potato into chunks, slice the red onion, and spread both onto the tray.
2
Drizzle generously with avocado oil, season with salt, and sprinkle over the za’atar. Roast for around 25 minutes, or until the sweet potato is tender and golden.
3
Cook the rice according to packet instructions, then fluff with a fork and set aside.
4
Heat a drizzle of oil in a pan over medium heat. Add the halloumi and fry for 2–3 minutes on each side until golden.
5
Reduce the heat, then add the honey, soy sauce, and nigella seeds to the pan — it’ll bubble up and form a glossy glaze. Turn off the heat and remove the halloumi from the pan.
6
Using the same pan, add the tahini and rice wine vinegar — it’ll form a thick paste. If it feels too thick, loosen with a little oil, vinegar, or honey to taste.
7
Transfer to a large bowl with the kale, lemon zest and juice, and a pinch of salt. Massage the kale for a minute or two until it softens.
8
Stir the chopped mint through the cooked rice, then toss it together with the roasted veg and kale.
9
Top with the glazed halloumi, toasted nuts, and pomegranate seeds.