Putting cheese on your salad is the best way to elevate your next meal. Grilled halloumi cheese adds a wonderful savoury element to this salad and after grilling, it develops a crispy golden exterior and a soft gooey interior. It goes perfectly with a bed of greens, crunchy elements like cucumber and almonds and bursts of sweetness from fresh juicy pineapple. Make it a main or a side dish!
Like Amina’s grilled halloumi salad? Try her 20-minute salmon or her Middle Eastern bulgur, pomegranate and almond salad.
Grill halloumi on a stovetop grill pan or regular pan. Cook on medium heat for a few minutes on each side. If using cast iron pan, brush each side of halloumi cheese with olive oil to avoid sticking.
Mix together all of the dressing ingredients: olive oil, lemon juice, cayenne pepper and salt.
Assemble the salad by layering the greens, cucumber, pineapple, onions, halloumi cheese and almonds. Drizzle the dressing on top.