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fried halloumi avocado and orange salad in a gray serving bowl.
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Fried Halloumi Salad

This hot honey halloumi salad with orange and pistachio is the most amazing mix of flavors, and is one of my favorite salads of all time. Everything works so well together, and this salad is filling, super delicious and such a crowdpleaser!
Course Salad
Cuisine Middle Eastern
Diet Halal, Vegetarian
Prep Time 20 minutes
Cook Time 8 minutes
Servings 6 people
Calories 328kcal
Author Farah Abumaizar

Ingredients

For the dressing:

  • 1/3 cup olive oil
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 garlic clove, crushed
  • 1/4 teaspoon salt
  • pinch freshly ground black pepper

For the halloumi:

  • 1 pack halloumi 200g , 8 oz
  • 2 tablespoon honey
  • 1 tablespoon lime or lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon red chili flakes

To assemble the salad:

  • 1 pack arugula or rocket leaves 120g, 4 oz
  • 2 avocados, cut into cubes
  • 2 oranges, cut into segments (with the white skin removed)
  • 1/2 red onion, thinly sliced
  • 1/3 cup roasted pistachios, coarsley chopped

Instructions

For the dressing:

  • Whisk together all the dressing ingredients thoroughly with a fork. Set aside, or place in the fridge tightly covered if making ahead.

For the halloumi:

  • Pat the block of halloumi cheese dry, then slice into 6 even slices.
  • Add the honey, lime or lemon juice, olive oil, and red chili flakes to a shallow bowl or deep plate and whisk with a fork to combine.
  • Add the slices of halloumi to the mixture, then turn to coat both sides.
  • Heat a large nonstick skillet over medium high heat. When very hot, use tongs or a fork to transfer the slices of halloumi out of the honey sauce, spacing in between. Reserve the leftover honey sauce.
  • Cook for a few minutes until golden brown, anywhere between 3-4 minutes, then flip over and cook on the other side for 2-3 minutes until golden brown.
  • Add any remaining honey sauce from the bowl to the skillet and simmer for 30 seconds or so, then take off the heat.

To assemble the salad:

  • In a large, shallow serving plate, layer the arugula leaves, then drizzle with half the salad dressing and toss to combine.
  • Add the avocado cubes, orange segments, red onions and pistachios, then layer the grilled halloum slices on top. Right before serving, drizzle generously with the remaining dressing and enjoy immediately!

Video

Notes

Ingredient Substitutions

  • Vinegar: Apple cider vinegar can be replaced with white wine vinegar, balsamic, or any vinegar of your choice.
  • Honey: Swap with maple syrup if you prefer.
  • Dijon Mustard: Use any mustard variety that you prefer, like whole grain or yellow mustard.
  • Arugula: Substitute with baby spinach, mixed greens, or rocket leaves.
  • Pistachios: Use slivered almonds, walnuts, pecans, or omit nuts entirely for a nut-free version.
Storing Leftovers:
  • This salad is best enjoyed freshly assembled, especially after adding the dressing.
  • If making ahead, keep components separate:
    • Dressing in a sealed jar in the fridge for up to 5 days.
    • Halloumi can be stored in the fridge after frying for 1-2 days, but it will lose its crispiness and become rubbery when cold.
    • Avocado may brown—it's best sliced fresh.

Recipe tips:

  • Pat halloumi dry thoroughly before frying to ensure it gets golden and crispy—not steamed, using a nonstick or cast iron pan to prevent sticking, and space apart.
  • Thoroughly dry arugula after washing to avoid soggy salad greens.
  • Toss greens with half the dressing before assembling the salad—this ensures every bite is flavorful.

Nutrition

Calories: 328kcal | Carbohydrates: 22g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 117mg | Potassium: 493mg | Fiber: 6g | Sugar: 14g | Vitamin A: 279IU | Vitamin C: 31mg | Calcium: 37mg | Iron: 1mg