If there’s an easy, delicious recipe you seriously need in your life right now, it’s this halloumi grain salad.
Halloumi is a surefire way to perk up any dish, but add in a spicy sriracha yoghurt dressing and this is next level stuff.
I mentioned in my last post that I want to share more simple recipes. The kind of thing I throw together for lunch or dinner on a daily basis.
This halloumi salad recipe is the perfect example of that – I make a variation of this probably once a week at least.
Not gonna lie, that is 80% out of pure laziness. It’s so easy! And so flexible! The base of the salad is just leaves & grains, after all.
The specifics really don’t matter all that much here. That’s part of the reason I’ve avoided sharing this kinda thing in the past – it almost feels like cheating. But screw it, I think easy is good and this halloumi grain salad certainly is.
So, leaves and grains. I usually go for a mix of spinach and rocket but you could also use kale, watercress, or whatever else you’ve got kicking about in the fridge.
To bulk it up, I like quinoa. The one I used in these photos is a beetroot/quinoa mix but plain works perfectly too. As would cous cous, rice, bulgur wheat or even lentils (not technically a grain, but who’s checking?).
Then, to liven things up a little: salty halloumi and an insanely good dressing that is both creamy, spicy & smoky all at once.
I only bought sriracha hot sauce for the first time recently and it’s been a game changer. This dressing is just one of the many ways I’ve been sneaking it into my meals.
The recipe makes a generous amount of the dressing but I have a feeling you’re gonna manage to use it all!
- 2 large handfuls salad leaves
- 200g cooked grains
- 150g halloumi, sliced
- 75g greek yoghurt
- 1-3 tsp sriracha chili sauce (depending on taste)
- 2 tsp extra virgin olive oil
- squeeze of lime juice
- Heat a large, dry griddle pan or frying pan over a medium heat. Add the halloumi slices. Fry for 2-3 minutes until browned, then flip over and continue frying until both sides are browned.
- Whilst the halloumi is cooking, make the dressing: Mix the yoghurt, sriracha, olive oil and lime juice together. Add water 1 tsp at a time to thin the dressing if necessary.
- Divide the salad leaves between two bowls. Top with the cooked grains and cooked halloumi. Drizzle over the salad dressing and serve.