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Broiled Halloumi with Mint Cucumber Salad
Crispy on the outside and warm within, these golden slabs of broiled halloumi transform a simple bowl of greens into a standout meal. This Mediterranean-inspired dish pairs the salty, savory cheese with crisp English cucumbers and fresh mint. A quick dressing of lemon zest and juice lightly coats the vegetables while softening the sharp bite of sliced red onions. The contrast between the hot cheese and the cool, citrusy salad creates a beautifully balanced plate you'll want to make all summer long.
Equipment
- Oven
Ingredients
- 1 lemon
- 1 cup thinly sliced red onion
- 3 tablespoons whole-wheat flour, white whole-wheat flour, or all-purpose flour
- ½ teaspoon black pepper, divided
- ¼ teaspoon smoked paprika
- 8 ounces halloumi cheese, cut into 8 slices
- ¼ teaspoon kosher or sea salt
- 2 tablespoons extra-virgin olive oil
- 6 cups salad greens
- 1 cup fresh mint, leaves and stems, torn
- 1 English cucumber, unpeeled, sliced
Instructions
- 1Position the top oven rack about 4 inches below the broiler and preheat the broiler to high. Coat a large rimmed baking sheet with cooking spray.
- 2Grate the lemon zest into a large mixing bowl, then squeeze in 2 tablespoons of juice. Stir in the sliced red onion and set it aside to soften. The acid helps mellow the raw onion flavor.
- 3Whisk the flour, one-quarter teaspoon of black pepper, and smoked paprika together in a shallow dish. Press each halloumi slice into the mixture to coat both sides, shaking off the excess.
- 4Place the coated cheese slices down the center of the prepared baking sheet so they sit directly under the heat source. Mist the tops lightly with cooking spray.
- 5Broil for 3 to 4 minutes until the surfaces turn golden brown. Watch closely so the cheese doesn't burn.
- 6Flip each piece of cheese and broil for another 2 to 4 minutes until the second sides are golden.
- 7Add the salt and the remaining one-quarter teaspoon of black pepper to the bowl with the resting onions. Whisk in the olive oil, then add the salad greens, torn mint, and sliced cucumber.
- 8Toss the salad gently to coat the vegetables evenly. Divide the mixture among four plates and top each portion with two slices of warm halloumi.
Nutrition
283kcal
Calories
14g
Protein
21g
Fat
3g
Fiber
669mg
Sodium
50mg
Cholesterol
Notes
- Substitution: If you can't find halloumi, use cheese curds or string cheese. Freeze string cheese for one hour before coating and broiling.
- Coating tip: If the flour mixture doesn't stick to frozen substitute cheese, brush the cheese lightly with water first.
- Make ahead: You can slice the cucumbers and tear the mint a day in advance, but wait to dress the salad until right before eating so the greens don't wilt.