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Spiced Halloumi Salad with Cranberry Dressing


Made from goat’s milk, haloumi is a mild cheese that has a similar consistency to feta, yet not as delicate. Its meaty traits make it a substantial part of any dish, and it’s a great substitute for chicken or steak in a salad. The vinaigrette in this salad has a bit of heat with the sweetness.


Watch John Gregory-Smith make this salad in action on the food-centric YouTube channel HUNGRY


  • 2 Tablespoons blanched, skinned almonds
  • 2 Teaspoons cumin seeds
  • 2 Teaspoons coriander seeds
  • 8 Ounces Halloumi, cut into 1/4 inch thick slices
  • 2 Tablespoons olive oil
  • 1/3 Cup cranberry sauce
  • Juice from 1/2 a lemon
  • 1 Tablespoon water
  • Pinch of chili powder
  • 1 1/2 Cup roasted vegetables such as carrots, red onions, fennel, and Brussels sprouts
  • 8 cherry tomatoes, halved
  • 1 sprig mint leaves, for garnish


In a small sauté pan over medium heat toast the almonds, cumin and coriander until fragrant, 2-3 minutes. Transfer to a spice grinder or food processor and grind into a course powder.

Place the sliced halloumi on a cutting board and sprinkle both sides of the cheese with the spice blend, patting it into each side.

Heat the olive oil in a sauté pan over medium-low heat. Add the Halloumi and cook 1-2 minutes per side until the cheese is golden and softened.

In a small bowl whisk together the cranberry sauce, lemon juice, water, and chili powder.

In a large bowl combine the roasted vegetables, cherry tomatoes, and half of the cranberry dressing. Transfer to a serving platter and top with Halloumi cheese, the remaining dressing and garnish with mint leaves.