This Fiery Halloumi Salad is an easy, healthyish dinner with homemade sweet chili sauce. Pan-fried halloumi makes a bed of greens so much more awesome. Go on, eat a salad, and actually enjoy it.
As you read this, I will be heading back to work after a little over two weeks off. It’s never easy to get back into the swing of things. I know I’m lucky because my husband’s been back in work since last week, but still, it’s hard not to feel a bit mopey.
It’s been two glorious weeks of not being stuck behind a desk. Of staying in my pajamas as long as I want. Having plenty of time for all the things I really want to do, like take pictures of my food and share it with you. Two glorious weeks without whining teenagers or late trains or having to wear high heels.
I’m grateful to have a job because it allows me to help people. It also allows me to buy all the food I want and travel from time to time. I’m very lucky in many ways, and I don’t want to forget that. But just a few more days of peace and quiet would be nice.
Being back at work means we all need more quick and simple dinner ideas, and this time I’m even giving you leafy greens. Of course, it wouldn’t be awesome on 20 if I didn’t somehow also ruin the health factor by adding something delicious. This Fiery Halloumi Salad is awesome because it’s easily just as much cheese as it is salad. You know you can’t stay mad at me for long.
We’re making up a simple homemade sweet chili sauce with sliced red chilies, honey, and lime juice. We slice up a block of halloumi and fry it in a hot, dry pan. We drizzle our favorite salad leaves with a bit of nice olive oil, lay on the hot cheese, and drizzle over some heat with our sweet chili sauce. Then we eat, feel smug about having a salad, but actually enjoy it because cheese.
I hope your transition back to work has been smooth and as stress-free as possible. I hope you’re having something awesome for dinner tonight, like maybe this Fiery Halloumi Salad. It’s gonna be awesome.
Fiery Halloumi SaladCourse: DinnerCuisine: FusionDifficulty: Easy
3 fresh red chilies
2 tablespoons honey
1 lime, halved
1 block of halloumi, approx 225 grams
Your favorite salad leaves
Drizzle of extra virgin olive oil
- Slice up your chilies. Depending on how spicy you like it, you can remove the seeds and ribs from one or more of the chilies before chopping. Add this to a small sauce pan along with the honey and the juice of half a lime.
- Put the pan on the heat and bring it up to a boil, then reduce the heat to low and let it bubble away for about four minutes. Remove from heat and set aside to cool slightly.
- Next, arrange your salad leaves on two plates and drizzle with olive oil. Also slice up the other half of your lime and tuck the lime wedges onto each plate for later.
- Slice your halloumi block into 8 slices and heat a skillet over medium-high heat. When the pan is nice and hot, add your halloumi slices (no oil necessary). Cook the cheese for about 30-60 seconds on each side until they start to brown.
- Add the halloumi slices to each plate, then drizzle over your sweet chili sauce. Squeeze over some fresh lime juice and dig in.
This recipe is adapted from Simply Nigella by Nigella Lawson.
And just in case you can’t get enough salad, maybe try this Bacon & Egg Salad.