HALLOUMI GRAIN SALAD

This Halloumi Grain Salad is a vibrant celebration of textures and flavours that come together like a perfectly choreographed Greek dance. The salty, squeaky charm of golden fried halloumi stars contrasts beautifully with the nutty, chewy base of ancient grains, providing a satisfying bite that keeps you coming back for more. Tossed with juicy cherry pomegrenate, crisp cucumber, and a handful of fresh herbs like mint and parsley, each mouthful bursts with freshness and colour. The dressing, a zesty hit of lemon juice, garlic, and a drizzle of olive oil, ties everything together, lifting the earthy grains and indulgent cheese to new heights.

But here’s the magic: this salad isn’t just about taste, it’s about balance. The halloumi brings protein and richness, making it hearty enough to serve as a main meal, while the grains add fibre and substance to keep you fuelled. The fresh veggies cut through the richness, adding crunch and a refreshing tang that keeps your palate entertained. It’s a feast that’s equally filling and fun, perfect for those days when you want something wholesome but without the usual salad snoozefest.

HALLOUMI GRAIN SALAD

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HALLOUMI GRAIN SALAD 〰️

Time: 40 minutes

Serves: 6-8 as a side

1 cup coarse bulgur

1 green capsicum

1 red capsicum

250gm small cucumbers

1 small red onion

1 small bunch fresh parsley

 7 sprigs of fresh mint leaves

1 pomegranate

1/2 lemon juice

40-50ml honey

400gm halloumi, large block

Dressing

1 garlic cloves, minced

1 table spoon dijon mustard

2 table spoons red wine vinegar

3 table spoon extra virgin olive oil

1/2 lemon juice

Salt, to taste

For the salad start by cooking the bulgur. Place 1.5 cups of water with a big pinch of salt in a small pot and place on high heat and bring to a boil. As it does that, wash the coarse bulgur in a bowl and then strain. Once water hits a high simmer, add bulgur wheat in and bring to a high simmer again. Once high simmer hits, lower temperature to a gentle bubble and place lid on top for 12 minutes to cook. Then take off heat and allow to rest for 10 minutes before fluffing up with a fork.

Then wash and chop the red and green cascisum into small squares and add to large salad bowl. Dice the red onion, finely chop the parsley leaves, and rough chops the mince leaves. Add all into the bowl along with the seeds of the pomegranate. To remove the seeds, slice pomegranate in half and then prep a bowl of water. Using the blunt side of a large knife, hit the skin of the pomegranate and allow the seeds to fall into the water. Remove excess white pith and then take the seeds out and add to bowl.

Prep the halloumi glaze by adding 1/2 lemon juice, equal parts honey and water to the lemon juice in the jar, so equal parts lemon juice, honey and water. Shake really hard until all homogenised. 

For halloumi cut into medium small pieces. Pop a heavy pan on medium high heat and bring up to temp with a splash of olive oil . Place halloumi pieces down and reduce heat to medium. Don’t move, just allow to char to a golden char and begin to melt in the middle. Flip over and grill the other side to another deep char. When its nearly done, pour the honey lemon glaze and allow to cover and bubble away. Take off heat and mix halloumi through the glaze.

Add halloumi and cooked bulgur to the salad bowl, before adding all dressing ingredients Into the glaze jar and shake hard to bring together. Pour dressing over the top and mix together before serving.