Lately I’ve been paying more attention to what I eat. When you’re on the road, it’s easy to fall into the trap of convenient but unhealthy choices — I know I’ve used that excuse myself.
Travel makes everything feel like a long holiday, and holidays are when we indulge. But after more than a year and a half of living out of suitcases, indulgence loses its charm and you start craving simple, wholesome meals.
Whenever Scott and I stay in one place for a while we cook most of our meals. That usually means light, quick dishes — and salads are an obvious choice.
I’ll admit: I’m not a huge fan of plain salads. I love the toppings, but cold lettuce alone feels dull to me. I’d often prefer a plate of warm vegetables over a bowl of leaves. Still, for a fast, satisfying lunch that doesn’t require much fuss, salad wins every time.
What I want to share here is a halloumi salad that takes under ten minutes to make with just three main ingredients. It’s simple, tasty and even converts people who usually avoid salads.
Really — it’s that easy.
You only need halloumi cheese, jarred sun‑dried tomatoes with some of their garlicky oil, and a pack of mixed salad greens. The salty, grilled halloumi and the rich tomato oil lift this salad well above “boring lettuce” territory.
I first tried halloumi when my sister cooked it a few years ago. I loved its salty bite and the firm, slightly chewy texture. After that I forgot about it for a while, until we moved to Turkey and found it easily in supermarkets. I wanted something simple that wouldn’t derail healthier eating entirely — it is cheese, after all — and this salad was the perfect compromise. It was delicious, and Scott ended up being as hooked as I was.
Pan-Fried Halloumi Salad
Recipe by Julia
2
servings
10
minutes
Ingredients
-
125g Halloumi cheese
-
8 sun‑dried tomatoes (from a jar), chopped
-
Pack of mixed salad greens
Directions
- Slice the halloumi into six thin, long slices.
- Arrange the salad leaves on two plates and scatter the chopped sun‑dried tomatoes over them. Drizzle some of the oil from the tomato jar over the leaves.
- Heat a little oil in a frying pan over medium heat. Add the halloumi slices and cook until golden brown on each side.
- Remove the halloumi and place it on top of the salad. Serve immediately.
Notes
- When halloumi starts to cook it releases liquid. The cheese will look fragile at first, so avoid flipping until most of the liquid has evaporated; otherwise the slices can split. You can pour or spoon the liquid out to speed up browning. Once the liquid is gone the cheese will brown nicely.