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Strawberry Salad with Grilled Halloumi and Candied Pecans

May 27, 2019 · Leave a Comment

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Strawberry Halloumi Salad

This post was sponsored by Agora Foods, but all thoughts and opinions are my own. I used their excellent halloumi, extra virgin greek olive oil and salad dressing to create this recipe.

A strawberry and arugula salad with fresh strawberries, grilled halloumi giving a beautiful saltiness and crunch, and candied pecans for a little something extra. This comes together in under 15 minutes and make a beautiful summery light main dish or side salad. Strawberry and grilled halloumi make the perfect flavor combination!

I am very formulaic with my favorite salads. There must be some form of cheese, a fruit, nuts, and lots of fresh greens. This roasted beetroot salad is another one I make again and again. I find that flavor combination gives the most satisfaction, making you happy to have a salad for lunch. The crunch and sweetness of the candied pecans really pushes this over the top, and it’s a step that takes only 5 extra minutes. So worth it!

Cheese, please.

Many types of cheese work well with strawberries. I chose grilled halloumi here, one of my favorite things to eat. You can also use feta, goat cheese, fresh parmesan, or really anything that comes to mind.

How to properly grill halloumi:

I used a grill pan to get some nice marks on the halloumi. You heat a little olive oil in the pan over medium heat and once hot add your cheese slices. I know some people choose to use a non stick pan and not add oil at all, but this is the way I’ve always done it! You don’t want your halloumi slices sputtering in the high heat and burning you (true story), so the key is to properly pat dry your slices of halloumi before putting them on the heat.

Salad greens: What works best?

I kept this super flexible. My favorite is arugula (or wild rocket) for a pepperiness that contrasts nicely with the sweetness of the strawberries and candied nuts. You can use any mixed lettuce, and baby spinach would also be really good in this- a natural pairing to strawberries.

The candied pecans:

Nuts are essential to a salad in my humble opinion. If you have a nut allergy, feel free to ignore me or sub in some sunflower or pumpkin seeds. Toasted nuts really elevate the flavor, but if you want to go further, add some candied pecans to your strawberry salad. They are sweet and a little salty, crunchy and smoky. Delicious! And they come together in five minutes on the stovetop. Ridiculously easy. All you need to do is melt together sugar, water, cinnamon. You add the pecans, and toss to coat. Cook for 3 minutes, then turn pecans out onto parchment paper and let cool completely, then break apart. Congratulations, you just upped your salad game. And you don’t even need to turn on your oven. Thanks fifteen spatula’s for the recipe!

The dressing:

You can go crazy here! Honey mustard dressing, a balsamic vinaigrette, a citrus dressing, simple olive oil and salt and pepper. I have a favorite dressing that I tend to use anytime I’m making a green salad which you can find here. I used Agora food’s pomegranate balsamic dressing here and it worked so well, especially with the pomegranate seeds thrown in.

Strawberry Halloumi Salad with Candied Pecans

A simple summery salad with strawberries, grilled halloumi, arugula and candied pecans
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Course: Salad
Cuisine: American
Keyword: salad, healthy, strawberry, cheese
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4 people
Author: Farah Abumaizar

Ingredients

For the salad base:

  • 150 g halloumi, sliced
  • 1 cup ripe strawberries, sliced
  • 4 cups salad greens, I used one box of arugula
  • Handful pomegranate seeds

For the candied pecans:

  • 1/4 cup brown sugar
  • Pinch of salt
  • Pinch of cinnamon
  • 1 tbsp water
  • 1/2 cup pecans

Instructions

For the candied pecans:

  • Combine the brown sugar, salt, cinnamon and water in a skillet and cook over medium heat until sugar dissolved and mixture is bubbling.
  • Add the pecan halves and cook for 3 more minutes, stirring to coat the pecans in the glaze.
  • Remove pecans from the heat onto a piece of parchment or non stick paper, allow to col completely, then break pecans apart. Set aside.

For the salad:

  • Drizzle a non stick pan with a little olive oil and heat on medium heat until hot
  • Add sliced halloumi and grill on each side 2-3 minutes until golden brown. Set aside
  • Assemble the salad by placing your washed salad greens in your serving bowl, topping with sliced strawberries, grilled halloumi, pomegranate seeds, and candied pecans.
  • Serve with salad dressing. I used Agora's pomegranate balsamic glaze which worked perfectly but you can also use my go to salad dressing I linked in the notes.

Notes

Candied pecans adapted from this recipe by fifteen spatulas
My go to easy salad dressing recipe can be found here: 
 
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Healthy, Recipes cheese, salad, strawberry, summer

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Farah Abu Maizar | Food Lover
Good morning! If there’s one thing we like doing Good morning! If there’s one thing we like doing, it’s experimenting with breakfast dishes 🍳.These beauties are froached eggs- poached eggs that are lightly fried and seasoned with breadcrumbs. Best of both worlds! Creamy poached eggs, runny yolk but a little crisp on the white part of the eggs. So good! Inspired by @sveverything , we used our sous vide machine for this but you can do this with regular poached eggs. Recipe can be found linked in bio or at https://everylittlecrumb.com/froached-eggs/ . Team runny yolk anyone? 
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How I spend a lot of my weekends😂. Nothing like How I spend a lot of my weekends😂. Nothing like a big bowl of cookie dough to say weekend mode on! Are you like me and end up eating more dough than actual cookies? My foolproof recipe I use and post time and time again 👇🏼(and often double the batch so I can store some in the freezer!)

Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
-Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
-While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. 
-Bake for 11-12 minutes or until golden brown on the edges but still soft in the center. Cool until cookies firm up, then enjoy, still warm.
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#chocolatecake #cookiemonster #cakestagram #cakephotos #layercake #chocolate #weekendbaking #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #chocolatechips #delish #foodfluffer #damnthatsdelish #cookiedough #chocatechipcookies #bakes #bakestagram #doughbowl #chocolatechips #hersheys
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #tiramisu #birthdaytreat #dessertbae #dessertoftheday #scoop #foodstyling #foodstylingandphotography
Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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#damnthatsdelish #foodfluffer #thebakefeed #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #bakedfromscratch #bakinglove #f52grams #foodbloggerpro #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #bread #instayummy #kitchn #huffposttaste #food #dough #foodie #nokneadbread #homemadebread #doughter
Good morning! With dine in still closed in Saudi, Good morning! With dine in still closed in Saudi, Friday pancakes are fast becoming a tradition. And honestly, I don’t think I’ve had better pancakes at any restaurant recently! The easiest, fluffiest diner style pancakes are a huge hit in our family, find the recipe below adapted from @allrecipes . I like to barely warm the oven (110C or so) and keep the finished pancakes in a pan in the oven until I’m done with all the batter so they stay warm and perfect 👌🏼.

Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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