Grilled Halloumi Salad
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A grilled halloumi salad with Israeli couscous, asparagus, snap peas, and fresh herbs. The halloumi is grilled until lightly charred and torn into pieces, then tossed with lemon dressing.
Ingredients
- 1 cup Israeli (pearl) couscous or quick-cooking farro
- 1/2 lbs asparagus trimmed
- 1/4 lbs snap peas strings removed
- 3 tsp olive oil divided
- salt
- 1/4 tsp salt
- pepper
- 1/4 tsp pepper
- 2/7 lbs halloumi cheese thinly sliced (about ⅛ inch thick)
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
- 1 scallion thinly sliced
- 1/4 cup fresh dill chopped
- 1/4 cup flat-leaf parsley chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.2 mg
- Iron: 1.81 mg
- Magnesium: 16.5 mg
- Phosphorus: 42.3 mg
- Potassium: 218 mg
- Zinc: 0.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup Israeli (pearl) couscous or quick-cooking farro
- salt
- 1/4 tsp salt
- pepper
- 1/4 tsp pepper
- 1 tsp grated lemon zest
- 2 tbsp lemon juice
Prepare
- Trim 1/2 lbs asparagus
- 1/4 lbs snap peas, strings removed
- 3 tsp olive oil, divided
- 2/7 lbs halloumi cheese, thinly sliced (about ⅛ inch thick)
- 1 scallion, thinly sliced
- Chop 1/4 cup fresh dill
- Chop 1/4 cup flat-leaf parsley
Let's Cook
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Step 1.
Cook the Israeli couscous according to package directions. Drain, let cool, then transfer to a large bowl. Meanwhile, heat a grill to medium-high.
-
Step 2.
In a second large bowl, toss the trimmed asparagus and snap peas with 1 teaspoon olive oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Grill the vegetables, turning or rolling once, until lightly charred and tender, 2 to 4 minutes. Transfer to a cutting board to cool.
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Step 3.
Grill the halloumi slices until lightly charred, about 20 seconds per side. Transfer to a plate.
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Step 4.
Once the vegetables are cool enough to handle, cut the asparagus into 1-inch pieces and the snap peas into halves or thirds. Add them to the large bowl with the couscous. Toss with lemon zest, lemon juice, the remaining 2 teaspoons olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Fold in the sliced scallion, chopped dill, and chopped parsley.
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Step 5.
Tear the grilled halloumi into pieces and fold into the couscous mixture. Serve at room temperature or chilled.