Description
A vibrant and flavorful Hot Honey Halloumi and Couscous Salad featuring tangy sumac-marinated onions, crisp greens, and tender halloumi cheese seared to perfection in a sweet and spicy honey-laced lemon marinade. This recipe beautifully balances textures and flavors for a refreshing and satisfying meal.
Ingredients
Scale
Sumac Marinated Onions
- 1 large red onion, thinly sliced
- 1 tbsp extra virgin olive oil
- 1/2 tbsp sumac
- 1/4 tsp Aleppo pepper
- 1/4 tsp salt (adjust to taste)
Couscous Salad
- 1/2 cup dry pearled couscous
- 1 cup arugula, finely chopped
- 1 cup spinach, finely chopped
- 1 cucumber, chopped into thin rounds
Hot Honey Halloumi
- 4 slices halloumi cheese
- Juice of 1 lemon
- 1 tbsp Mike’s hot honey
- Drizzle of extra virgin olive oil
Parsley Dressing
- 2 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- 1/4 tsp salt
- 2 tbsp freshly chopped parsley
- Splash of water to dilute
Instructions
- Marinate the Red Onions: Place the thinly sliced red onions in a serving bowl. Add olive oil, sumac, Aleppo pepper, and salt. Toss to coat evenly. Let the onions marinate in the fridge for at least 30 minutes (or longer, if desired) to develop a bright and tangy flavor.
- Prepare the Couscous: In a small saucepan, bring 1 cup of water to a boil with a drizzle of olive oil and a pinch of salt. Add the dry pearled couscous, cover, and simmer gently until the water is absorbed and the couscous is tender, about 8-10 minutes. Remove from heat and fluff the couscous with a fork. Set aside to cool slightly.
- Prepare the Veggies: Finely chop the arugula and spinach and place them in a large serving bowl. Add the thinly sliced cucumber rounds on the side, ready to be mixed or arranged decoratively.
- Cook the Halloumi: In a small bowl, combine lemon juice, Mike’s hot honey, and a drizzle of olive oil. Soak each slice of halloumi cheese in this mixture briefly to infuse it with bright and sweet-spicy flavors. Heat a frying pan over high heat and sear each halloumi slice for 2-3 minutes on each side until golden and crispy. Remove from the pan and add to the serving bowl with the greens and veggies.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, salt, and freshly chopped parsley. Add a splash of water to adjust the consistency to your liking. Pour the dressing over the salad and toss thoroughly to ensure all ingredients are well coated.
- Serve: Give the entire salad a final toss to combine all the flavors and textures. Taste and adjust seasoning with additional salt if needed. Serve immediately to enjoy the crispness of the greens and the warm, sweet-spicy halloumi.
Notes
- For a spicier kick, increase the amount of Aleppo pepper or add a pinch of chili flakes to the onion marinade.
- If you don’t have Mike’s hot honey, substitute with any spicy honey or drizzle of honey mixed with chili flakes.
- Pearled couscous holds its texture better for salads compared to the finer Israeli couscous.
- To save time, onions can be marinated overnight for deeper flavor.
- This salad is best served fresh but can be refrigerated for up to 1 day; reheat halloumi just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Keywords: halloumi salad, hot honey halloumi, couscous salad, sumac onions, Mediterranean salad, vegetarian salad
