Think salads are only a summer thing? This Halloumi Salad is here to change your mind. It’s a hearty, winter salad built for colder days, with warm spiced lentils, roasted carrots and fennel, and golden, pan-fried halloumi that’s crispy on the outside and salty. What really sets this cozy salad apart is the mix of bright citrus, warming spices like cumin, cinnamon, and smoked paprika, and the pop of sweetness from the dried apricots and pomegranate. I think you’re really going to love this one!

What is Halloumi?

Halloumi is a semi-firm cheese that comes from Cyprus and is traditionally made with sheep’s milk, goat’s milk, or a blend of both. It’s honestly so good and addictive and works fantastically in a warm Mediterranean lentil salad like this one. Halloumi is special because it has a high melting point which means when you cook it, it doesn’t melt into a puddle. Instead, it fries or grills with a golden, crispy exterior and stays soft, squeaky and chewy on the inside.

Flavor-wise, halloumi is salty, tangy and lightly milky. It pairs well with bright, fresh veggies and hearty grains. You can usually find it in any cheese section near feta cheese at the grocery store.

Why This Halloumi Salad Works

• Warm & Hearty – This is not your typical cold, leafy summer salad. With warm spiced lentils, roasted carrots, fennel, and freshly cooked halloumi, it’s the kind of cozy, filling salad that is perfect for a healthier meal during the colder weather.
• Protein-packed – Between the lentils and the halloumi, this salad delivers plenty of plant-based protein, making it satisfying enough to stand alone as a full meal rather than just a side. If you want, you can also add chicken to the salad to make it even more protein-packed and filling.
• Perfect Combo – Crispy, golden halloumi paired with tender lentils and soft roasted vegetables creates a match made in heaven with the perfect mix of textures. Something I find KEY to making a good salad is the mix of textures so each bite is interesting.
• Bright Citrus – Fresh orange zest, orange juice, and a squeeze of lemon cut through the richness of the cheese and olive oil, keeping the salad fresh and balanced instead of heavy.
• Warming Spices – Cumin, cinnamon, smoked paprika, and coriander add warmth and flavor, making it surprisingly comforting for a salad recipe.
• Beautiful Presentation – From the vibrant carrots and fennel to the pomegranate seeds and fresh herbs, this salad is colorful, eye-catching, and guaranteed to pop on the plate.

How to Make Halloumi Salad

1. Make the dressing – In a small bowl whisk together the olive oil, pressed garlic, ground cinnamon, dijon mustard, honey, orange juice, kosher salt, ground pepper and chili flakes. Taste and adjust seasoning if desired with salt. Set aside.
2. Cook the lentils – Rinse the lentils in a fine mesh sieve under running water for 30 seconds. Add the lentils to a medium pot with 3 cups of water. Bring to a boil over medium-high heat and once boiling, reduce the heat to medium-low, making sure to keep at a simmer. Cook until the lentils are tender, about 25-30 minutes. Drain the lentils and then set aside in a medium bowl to cool for 5 minutes. Then add 2 tbsp olive oil, 1 tbsp lemon juice, zest of one orange, 1 tsp ground cumin, chopped fresh cilantro, 1 tsp kosher salt and ½ tsp ground pepper and stir to combine. Set aside.*you can substitute cooking lentils with 540ml (19oz) can lentils – simply drain & rinse the lentils and then mix with the olive oil etc as described above*
3. Roast the carrots and fennel – While the lentils cook, preheat the oven to 400F. Line a baking sheet with parchment paper. Add the cut carrots and sliced fennel and season with 2 tablespoons of olive oil, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and ¼ teaspoon ground pepper. Gently toss to coat everything. Roast for 25-30 minutes or until just fork tender. Set aside.
4. Cook the halloumi – Pat the halloumi cubes with a paper towel to get out any extra moisture. To a large skillet, add a drizzle of olive oil on medium heat. Add the cubes of halloumi and cook for 6-8 minutes, stirring a few times, until golden brown. Squeeze a wedge of lemon over the cooked halloumi and set aside.
5. Assemble the salad – Add the cooked and seasoned lentils, roasted carrots and fennel, cooked halloumi, chopped dried apricots, pomegranate seeds, fresh chopped cilantro, fresh chopped dill and toasted hazelnuts, drizzle the dressing over, toss and serve.

Tips for the Best Crispy Halloumi

• Pat it Dry: Halloumi holds onto a lot of moisture straight out of the package, and that moisture is the enemy of crispiness. Patting it dry with paper towel helps it brown properly instead of steam in the pan.
• Hot Pan: Make sure your pan is fully heated over medium-high heat before adding the halloumi. A hot pan gives you that golden sear right away and prevents the cheese from sticking.
• Don’t Overcrowd: Give each piece of halloumi a little breathing room. If the pan is overcrowded, the heat drops and the cheese won’t crisp. Cook in batches if needed for the best results.
• Be Patient: Once the halloumi hits the pan, let it be. Moving it around too soon stops a crust from forming.
• Serve Immediately: Halloumi is at its absolute best straight from the pan, when it’s crispy on the outside and soft inside. As it cools, it firms up and can turn rubbery.
• Slice Evenly: Cutting the halloumi into even ½-inch-thick slices or cubes ensures everything cooks at the same rate and gives you that perfect balance of crispy edges and creamy centre.
• Re-Heating: If the halloumi cools down and loses its texture, don’t stress. A quick reheat in a hot, dry pan for 30–60 seconds per side will bring the crispiness right back.

Cooking Methods for Halloumi

There are a magnitude of ways that you can cook halloumi for this salad or any other recipe that calls for it. Here are some of the methods:

Pan-Fried (Recommended for this recipe)
This method is best for crispy edges, quick cooking, and all you need to do is fry the halloumi over medium-high heat in a non-stick or oiled pan for about 2-3 minutes per side.

Grilled
Grilling halloumi is best for that smoky flavor you get from a BBQ and can be excellent in the summer for a BBQ, especially if you’re serving vegetarians. Grill on high heat for only about 2 minutes per side. You may want to oil the grates to prevent sticking.

Baked
Baking halloumi in the oven is best for the hands-off cooking we sometimes need or can be great if you’re cooking larger batches. Heat your oven to 425F and cook for 15-20 minutes, flipping halfway.

Air Fryer
An air fryer can be great if you want to use less oil in your cooking. Heat it up to 375F and cook the cheese for 8-10 minutes, flipping halfway. You may want to spray a little oil to get that crispiness.

Dressing Options for Halloumi Salad

Bright, acidic dressings work best to cut through halloumi’s richness. Here are three options:

Citrus Herb Vinaigrette (in this recipe): Combines olive oil, lemon juice, orange juice, honey and Dijon and pairs so well in a wintery warm salad.

Honey Mustard: Mix olive oil, Dijon, honey and apple cider vinegar for a sweeter, tangier flavor.

Green Tahini: Mix tahini, lemon, garlic, parsley, and water (for thinning). This makes a creamy, Mediterranean dressing but is still light enough to not be too rich with the halloumi.

Variations and Substitutions

• Lentils: Swap the lentils for chickpeas (roasted or canned), quinoa, farro or freekeh, or white beans.
• Citrus: Blood orange can add a stunning color and flavor if you can get your hands on some. Grapefruit segments, mandarin oranges and pomelo all work beautifully too.
• Greens: Swap the greens for baby spinach, massaged kale, mixed greens, or watercress.
• Make it Vegan: To make this dish vegan-friendly, sub the halloumi with firm tofu (pressed & fried) and use maple syrup instead of honey.
• Protein: If you want more protein you can add grilled chicken, roasted salmon, or soft-boiled eggs.

What to Serve with Halloumi Salad

As a Main Course:

• Warm Pita
• Hummus
• Simple Soup

As a Side Dish:

• Grilled Lamb
• Mediterranean Mezze Spread
• Roasted Fish

Storage Tips

To store this Halloumi Salad separately if you can. This makes for easier re-heating and avoids the greens getting soggy. Lentils can be reheated by adding a splash of water, the dressing will last in a jar in the fridge for up to 1-week (just shake or whisk before using) and the halloumi, although best served fresh, can be reheated in a dry pan to re-crisp.

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Halloumi Salad with Spiced Lentils & Orange

Created By: Maria Koutsogiannis

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A warm, hearty halloumi salad featuring crispy pan-fried cheese over spiced lentils, fresh orange segments, and peppery greens. Perfect for a satisfying vegetarian meal any time of year.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Salad

Cuisine Mediterranean-Inspired

Servings 4 as a main (4-6 as a side salad)

Calories 748 kcal

Ingredients

  

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For the dressing

• 3 tbsp extra-virgin olive oil
• 2 garlic cloves pressed
• ¼ tsp ground cinnamon
• 1 tsp Dijon mustard
• 1 tbsp liquid honey
• 5 tbsp orange juice
• 1 tsp kosher salt
• ¼ tsp ground pepper
• ¼ tsp chili flakes

For the lentils

• ¾ cup dry green or french lentils *you can sub with 540ml (19oz) can lentils, drained & rinsed and skip boiling the lentils
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 navel orange, zested
• 1 tsp ground cumin
• ¼ cup chopped fresh cilantro
• 1 tsp kosher salt
• ½ tsp ground pepper

For the roasted carrots and fennel

• 3-4 large carrots, cut on the bias, about ½ inch pieces
• 1 ,large fennel bulb trimmed and cut in half lengthwise, then cut side down cut into wedges
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ¼ tsp ground pepper

For the halloumi

• 250 grams halloumi, cut into cubes
• 1 tbsp extra-virgin olive oil
• 1 wedge of lemon

For the salad

• ½ cup chopped dried apricots
• ½ cup fresh or frozen pomegranate arils (if using frozen, defrost before adding to the salad)
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh dill
• ½ cup toasted chopped hazelnuts

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Instructions

 

• Make the dressing – In a small bowl whisk together the olive oil, pressed garlic, ground cinnamon, dijon mustard, honey, orange juice, kosher salt, ground pepper and chili flakes. Taste and adjust seasoning if desired with salt. Set aside.
• Cook the lentils – Rinse the lentils in a fine mesh sieve under running water for 30 seconds. Add the lentils to a medium pot with 3 cups of water. Bring to a boil over medium-high heat and once boiling, reduce the heat to medium-low, making sure to keep at a simmer. Cook until the lentils are tender, about 25-30 minutes. Drain the lentils and then set aside in a medium bowl to cool for 5 minutes. Then add 2 tbsp olive oil, 1 tbsp lemon juice, zest of one orange, 1 tsp ground cumin, chopped fresh cilantro, 1 tsp kosher salt and ½ tsp ground pepper and stir to combine. Set aside.

  *you can substitute cooking lentils with 540ml (19oz) can lentils – simply drain & rinse the lentils and then mix with the olive oil etc as described above*
• Roast the carrots and fennel – While the lentils cook, preheat the oven to 400F. Line a baking sheet with parchment paper. Add the cut carrots and sliced fennel and season with 2 tablespoons of olive oil, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and ¼ teaspoon ground pepper. Gently toss to coat everything. Roast for 25-30 minutes or until just fork tender. Set aside.
• Cook the halloumi – Pat the halloumi cubes with a paper towel to get out any extra moisture. To a large skillet, add a drizzle of olive oil on medium heat. Add the cubes of halloumi and cook for 6-8 minutes, stirring a few times, until golden brown. Squeeze a wedge of lemon over the cooked halloumi and set aside.
• Assemble the salad – Add the cooked and seasoned lentils, roasted carrots and fennel, cooked halloumi, chopped dried apricots, pomegranate seeds, fresh chopped cilantro, fresh chopped dill and toasted hazelnuts, drizzle the dressing over, toss and serve.

Notes

• Make this salad even quicker by using 540ml (19oz) can of lentils, drained and rinsed, instead of cooking lentils.
• If seasonal you can use 1/2 cup chopped fresh apricots or 1/2 cup chopped dates.
• This will also make a great meal prep salad just like our Healthy Chicken Salad Recipe

Nutrition

Calories: 748kcal | Carbohydrates: 39.5g | Protein: 25g | Fat: 58g | Saturated Fat: 18.2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 26.8g | Cholesterol: 55.6mg | Sodium: 1803.8mg | Fiber: 10.5g | Sugar: 18.8g

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