📝 About This Recipe
Transport your senses to the sun-drenched shores of Cyprus with this vibrant, warm salad that celebrates the 'squeaky' magic of grilled Halloumi. We pair the salty, golden-crusted cheese with deeply caramelized bell peppers and a zesty lemon-oregano vinaigrette that wilts a bed of fresh baby spinach just enough to create a sophisticated texture. It is a masterful balance of smoky, salty, and acidic notes that turns a simple salad into a luxurious, soul-warming meal.
🥗 Ingredients
The Roasted Vegetables
- 2 large Red Bell Peppers (seeded and sliced into wide strips)
- 1 large Yellow Bell Peppers (seeded and sliced into wide strips)
- 1 medium Red Onion (cut into 1/2-inch wedges)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
The Protein
- 250 grams Halloumi Cheese (sliced into 1/2-inch thick rectangles)
- 1/2 teaspoon Dried Oregano (for dusting the cheese)
The Dressing & Greens
- 5 ounces Baby Spinach (washed and dried)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1 teaspoon Honey (to balance acidity)
- 1 clove Garlic (minced into a paste)
Garnish & Crunch
- 2 tablespoons Pine Nuts (toasted until golden)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1 tablespoon Capers (drained and patted dry)
- 1 pinch Flaky Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
Toss the sliced bell peppers and red onion wedges with 2 tablespoons of olive oil, a pinch of salt, and black pepper directly on the baking sheet.
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3
Roast the vegetables for 20-25 minutes, tossing halfway through, until the edges are charred and the peppers are soft and sweet.
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4
While the vegetables roast, whisk together the dressing: combine 3 tablespoons olive oil, lemon juice, honey, minced garlic, and a pinch of salt in a small jar. Shake well to emulsify.
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5
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan constantly until they are fragrant and golden. Remove immediately to a small bowl.
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6
Pat the Halloumi slices dry with a paper towel; this is crucial for getting a perfect golden crust rather than steaming the cheese.
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7
Heat a grill pan or non-stick skillet over medium-high heat. You don't need oil, but a light brush of oil can help if your pan isn't perfectly non-stick.
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8
Place the Halloumi slices in the hot pan. Grill for 2 minutes per side without moving them, until deep golden brown grill marks appear.
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9
In a large mixing bowl, place the baby spinach. While the roasted peppers and onions are still piping hot from the oven, tip them directly onto the spinach.
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10
Drizzle half of the dressing over the warm vegetables and spinach. Toss gently; the residual heat will slightly wilt the spinach leaves.
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11
Transfer the wilted salad base to a large serving platter or individual bowls.
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12
Arrange the warm grilled Halloumi slices on top of the greens and peppers.
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13
Garnish generously with toasted pine nuts, capers, fresh parsley, and a final drizzle of the remaining dressing.
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14
Finish with a crack of fresh black pepper and a tiny sprinkle of flaky sea salt (remembering the Halloumi is already salty) and serve immediately.
💡 Chef's Tips
Always pat your Halloumi dry before grilling to ensure a crisp exterior. If you don't have pine nuts, slivered almonds or walnuts make a fantastic crunchy substitute. Don't over-salt the dressing; Halloumi is naturally very briny, so let the cheese provide the saltiness. Serve this salad immediately after assembling; the contrast between the hot cheese and cool-to-warm greens is the highlight of the dish. For an extra smoky flavor, you can roast the peppers whole over a gas flame until blackened, then peel and slice.
🍽️ Serving Suggestions
Pair with warm, toasted pita bread or crusty sourdough to soak up the dressing. A chilled glass of Assyrtiko or a crisp Sauvignon Blanc cuts through the richness of the cheese perfectly. Add a scoop of hummus or baba ganoush on the side for a complete mezze-style feast. For extra protein, add a few skewers of grilled lemon-herb chicken or shrimp. Serve as a starter for a Mediterranean-themed dinner party or as a light but satisfying vegetarian main.