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Halloumi Salad

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Our Halloumi salad with grilled courgettes, couscous, sun dried tomatoes, and peppers is a delicious, easy-to-prepare meal. Perfect for sunny days!

Halloumi cheese is just oh so good in Mediterranean style couscous salad. Loaded with grilled courgettes, juicy baby plum tomatoes and then finished with a scattering of antipasti sun-dried tomatoes and peppers.

We love that this halloumi couscous salad recipe is filling enough to be a main course salad for two. Or serve as side dish alongside grilled chicken, salmon or tasty summer pasta dish.

halloumi salad with couscous and courgettes on a white plate

Halloumi Salad Ingredients

You’ll just need a handful of simple ingredients to throw together this plate of sunshine!

  • 110g dried couscous (see cooks note below)
  • 1 courgette – thinly sliced
  • 100g baby plum tomatoes – sliced into halves lengthways
  • 1 tbsp olive oil
  • 100g antipasti sun dried tomatoes and peppers – I use a jar where they’re marinated in garlic infused olive oil
  • Small bunch of flat leaf parsley – roughly chopped
  • 4 mint leaves – finely shredded – I grow these in my herb garden at home

Cooks Note! We use the Mediterranean flavoured couscous sachets that you can pick up in the supermarket – they just need soaking in boiling water for 5 minutes, then fluffing with a fork. They add instant flavour with practically zero effort – a cooking cheat we’re definitely here for!

Equipment Needed

  • Chopping board
  • Sharp knife
  • Frying pan
  • Griddle pan (or grill/fry instead)
  • Tablespoon
  • Small saucepan with a lid
  • Serving platter
halloumi salad with couscous and courgettes on a white plate

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How To Make Halloumi Couscous Salad

Our Mediterranean style couscous salad with sizzled halloumi is super easy to make!

Step One – prepare the couscous

  • Prepare the couscous as per the packet instructions. Usually this just involves tipping the couscous into a saucepan, pouring over the required amount of boiling water and then popping the lid on and leaving for 5 minutes.

Step Two – cook the courgette

  • Slice the courgette thinly and brush each side of the slices with just a little olive oil.
  • Heat the griddle pan or frying pan to a high heat and then sear the courgette on each side to cook it through. Then remove from the pan and leave on a plate until ready to put the salad together.

Step Three – how to cook halloumi

  • Slice the hallloumi into slices of around 0.5cm thick.
  • Heat the frying pan to a high heat – don’t add any oil
  • Once the pan is hot – place the slices of halloumi into frying pan and cook for a couple of minutes until when you lift them up the undersides are lovely and charred.
  • Flip the halloumi slices over and cook for a couple of minutes on the other side and then remove to a plate until ready to make the salad.

Step Four – put the halloumi salad together on the plate

  • Take the serving platter and scatter over some of the couscous.
  • Layer on some of the charred courgettes and halloumi slices. Then add more couscous and top with the rest of the charred courgettes and cooked halloumi slices.
  • Scatter over the antipasti sun-dried tomatoes and peppers and drizzle over a couple of teaspoons of the olive oil from the antipasti jar.
  • Finish the salad by scattering over the chopped flat leaf parsley and mint leaves.
halloumi salad with couscous and courgettes on a white plate

What To Serve With Halloumi Couscous Salad

Our warm halloumi salad is delicious served alone or add a few extras on the side

  • Try a side of crusty bread, garlicky bruschettas or French baguette.
  • Also nice served with a green salad or alongside some grilled chicken or steak.

Couscous and Halloumi Salad Recipe Variations

Hey, this is your salad so feel free to add in some extra ingredients or swap out ones you don’t fancy all that much – all the suggestions below make great halloumi salad ideas.

  • Add more vegetables – try adding in some grilled peppers, aubergine or finely shredded fennel.
  • Love olives? – try scattering a few kalamata olives over the salad or serving with a side of marinated Nocellara olives.
  • Fancy some meat? – this halloumi cheese salad actually goes really well with some crispy chorizo crumbs.

Love Halloumi? Then You’ll Love These Halloumi Recipes

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Yield: Serves 2

Halloumi Couscous Salad

halloumi salad with couscous and courgettes on a white plate

You’ll just need a handful of simple ingredients to throw together this plate of sunshine!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 100g halloumi cheese
  • 110g dried couscous (we use a sachet of Mediterranean flavoured)
  • 1 courgette
  • 100g baby plum tomatoes
  • 1 tbsp olive oil
  • 100g antipasti sun dried tomatoes and peppers
  • small bunch flat leaf parsley
  • 4 mint leaves

Instructions

  1. Prepare the couscous as per the packet instructions. Usually this just involves tipping the couscous into a saucepan, pouring over the required amount of boiling water and then popping the lid on and leaving for 5 minutes.
  2. Slice the courgette thinly and brush each side of the slices with just a little olive oil.
  3. Heat the griddle pan or frying pan to a high heat and then sear the courgette on each side to cook it through. Then remove from the pan and leave on a plate until ready to put the salad together.
  4. Slice the hallloumi into slices of around 0.5cm thick.
  5. Heat the frying pan to a high heat – don’t add any oil
  6. Once the pan is hot – place the slices of halloumi into frying pan and cook for a couple of minutes until when you lift them up the undersides are lovely and charred.
  7. Flip the halloumi slices over and cook for a couple of minutes on the other side and then remove to a plate until ready to make the salad.
  8. Take the serving platter and scatter over some of the couscous.
  9. Layer on some of the charred courgettes and halloumi slices. Then add more couscous and top with the rest of the charred courgettes and cooked halloumi slices.
  10. Scatter over the antipasti sun-dried tomatoes and peppers and drizzle over a couple of teaspoons of the olive oil from the antipasti jar.
  11. Finish the salad by scattering over the chopped flat leaf parsley and mint leaves.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 412Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 58mgSodium: 614mgCarbohydrates: 27gFiber: 6gSugar: 6gProtein: 21g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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