Moroccan Halloumi Salad
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This Moroccan halloumi salad is one of my favorite quick weeknight dinners that actually feels special. The beauty of it is that everything comes together in just forty minutes total, and most of that is prep work. I love how the warm, crispy halloumi contrasts with the cool, fresh greens and mint, while the dates add natural sweetness and fiber to keep you satisfied. The chickpeas are packed with protein, making this hearty enough for a main course, and the combination of lemon juice and olive oil creates a bright dressing that ties all those vibrant Moroccan flavors together. It's simple enough for a busy weeknight but impressive enough to serve to guests.
Ella x
Ingredients
- 400halloumi cheese
- 2mixed greens
- 500chopped cucumber
- 200diced red bell pepper
- 1chopped fresh mint
- 250chopped dates(pitted)
- 400moroccan chickpeas
- 150crumbled pistachios
- 100lemon juice
- 300olive oil
- 2 saltsalt
- 1 pepperblack pepper
- 1 pepperred pepper flakes
Detail level
Instructions
- 1
Cut the halloumi cheese into 1-inch (2.5 cm) cubes and set aside.
Tip: Use a sharp knife to prevent crumbling.
- 2
In a large bowl, combine the mixed greens, chopped cucumber, diced red bell pepper, chopped fresh mint, and chopped dates.
Tip: Toss gently to prevent bruising the greens.
- 3
In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and red pepper flakes.
Tip: Adjust the amount of red pepper flakes to your desired level of spiciness.
- 4
Pour the dressing over the salad and toss to combine.
Tip: Make sure all the ingredients are well coated with the dressing.
- 5
Add the crumbled pistachios and Moroccan chickpeas to the salad and toss gently.
Tip: The nuts and chickpeas add a nice crunch and protein boost.
- 6
Return the halloumi cheese to the bowl and toss gently to combine.
Tip: The cheese should be coated in the dressing and surrounded by the salad.
- 7
Serve immediately and enjoy!
Tip: This salad is best served fresh, but it can be made ahead and refrigerated for up to 2 hours.
- 8
Garnish with additional fresh mint and pistachios, if desired.
Tip: This adds a pop of color and extra flavor to the dish.
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