Hot Honey Halloumi Salad (Recipe for Printing)
Enjoy a vibrant June dish featuring halloumi with a hot honey glaze paired with herby couscous and fresh greens. Perfect for summer lunches. Save & click.
# What You Need:
→ Vegetables & Herbs
01 -
1 large red onion, thinly sliced
02 -
1 cup arugula, finely chopped
03 -
1 cup spinach, finely chopped
04 -
1 medium cucumber, sliced into thin rounds
05 -
2 tablespoons fresh parsley, finely chopped
→ Grains
06 -
1/2 cup dry pearled couscous
07 -
1 cup water (for cooking couscous)
→ Cheese & Sweet Heat
08 -
4 slices halloumi cheese
09 -
1 tablespoon hot honey (e.g., Mike’s), plus extra for finishing
→ Oils, Citrus & Seasonings
10 -
1 tablespoon extra-virgin olive oil (for onions)
11 -
2 tablespoons extra-virgin olive oil (for dressing)
12 -
drizzle extra-virgin olive oil (for finishing and pan)
13 -
1/2 tablespoon ground sumac
14 -
1/4 teaspoon Aleppo pepper
15 -
1/4 teaspoon salt, plus additional to taste
16 -
1 teaspoon sesame oil (for glaze)
17 -
1 teaspoon fresh lemon juice (for glaze), plus 1 tablespoon for dressing
18 -
splash of water (to adjust dressing consistency)
# How to Make It:
01 -
Combine the thinly sliced red onion with 1 tablespoon extra-virgin olive oil, 1/2 tablespoon sumac, 1/4 teaspoon Aleppo pepper and a pinch of salt in a bowl; toss to coat and let sit 10–15 minutes so the flavors mellow and the onion softens.
02 -
Bring 1 cup water to a boil with a drizzle of olive oil and a pinch of salt in a small saucepan; stir in 1/2 cup pearled couscous, cover, remove from heat when absorbed, and let stand a few minutes; fluff with a fork and set aside to cool slightly.
03 -
Place the chopped arugula, chopped spinach and sliced cucumber in a large mixing bowl and toss to combine so the base is ready for the warm couscous.
04 -
Whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt and 2 tablespoons chopped parsley; add a splash of water to loosen the dressing to your preferred consistency and adjust salt to taste.
05 -
Stir 1 tablespoon hot honey with 1 teaspoon sesame oil and 1 teaspoon lemon juice to form a thin glaze; briefly brush both sides of each halloumi slice with the glaze and allow them to sit a minute to absorb the flavor.
06 -
Heat a skillet over medium-high heat with a light drizzle of olive oil; add halloumi slices and sear 2–3 minutes per side until deeply golden and caramelized, brushing with additional glaze during the last minute of cooking for a glossy finish.
07 -
Toss the fluffed couscous with the dressed greens, marinated onion and a little more parsley; divide between plates, top each portion with seared halloumi slices, finish with an extra drizzle of hot honey and olive oil if desired, and serve immediately.
# Extra Tips:
01 -
Marinating the onions with sumac and Aleppo pepper softens their bite and adds bright, tart notes that contrast the rich halloumi.
02 -
Brush the halloumi with the glaze just before and during searing to achieve a glossy, caramelized exterior without burning the sugars.