Dressed with zesty orange vinaigrette, this honey-glazed halloumi salad is anything but boring. Not only is it delicious, it’s so pretty to look at too. It makes the perfect appetizer, side or a light lunch!
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Ingredients (1-4 serving)
300g halloumi cheese
2 tbsp honey
1/2 lemon, juiced
2 sprigs thyme
1 tbsp olive oil
1/2 large orange, juiced
1 tbsp white wine vinegar
1 tbsp monkfruit erythritol sweetener
1/4 tsp orange zest
1/8 tsp garlic powder
-Salt, to taste
-Pepper, to taste
Other salad ingredients
1/2 large orange, thinly sliced
100g cherry tomatoes
2 tbsp chopped toasted pecans
Make the honey-glazed halloumi
Cut halloumi into 0.5 inch thick slices.
In a small bowl, mix together honey, lemon juice and thyme.
Spoon the mixture over the halloumi slices and let marinate for at least 30 minutes or overnight in an airtight container in the fridge.
Heat up olive oil in a nonstick skillet over medium heat. Sear marinated halloumi for 1-2 minutes on each side or until golden brown.
Make the dressing
Whisk together all ingredients for the dressing until combined. Season to taste with salt and pepper.
Wash and drain arugula and transfer to a large serving bowl. Arrange orange slices around it. Top with cherry tomatoes, chopped pecans and halloumi slices. Drizzle dressing on top and serve immediately. Enjoy!
You may substitute honey with maple syrup.
You may substitute monkfruit erythritol sweetener with any other sweetener of choice.
You may susbstitute roasted pecans with roasted walnuts.
Feel free to omit garlic powder if it bloats you.
Feel free to substitute arugula with any other salad greens of choice.