This Halloumi Salad is the perfect combination of salty and sweet - that oh so gooey melted halloumi goes perfectly with caramelised pears and honey.
Pears are in season in Autumn, so it’s time for this Pear-fect Halloumi salad (see what I did there? hehe). You’ve got gorgeously gooey fried Cypriot halloumi covered in sticky caramelised honey and lovely golden pears. The toasted almonds add a delightful hit of crunch, and the barley makes this salad feel substantial. I think you'll love it!
Why you should make this Halloumi salad
This salad makes the most of our new Autumn produce, and is perfectly suited for an Autumn night when you want something a bit lighter, like a salad, but still want something warm and satisfying. The halloumi, barley, avocado and almonds give us that satiating heft.
Topped with salty halloumi straight off the pan it’s also delicious - you can’t go past that salty sweet combination.
And, it’s gorgeous to look at but deceptively simple to put together. Because you pan cook everything up one after the other, you only need one pan for the toppings, and then layer them into the salad bowl. It’s also a very impressive salad to take to a BBQ.
What's in this Halloumi Salad?
This salad is made with
- Base: Pearl Barley - gives it a lovely hearty and wholesome feel
- Greens: Broccolini and green onions, which we pan fry
- Toppings: Halloumi, avocado, grilled pears and flaked almonds
- Dressing: Honey, Dijon mustard, red wine vinegar, olive oil, salt and pepper
What goes well with halloumi?
Halloumi is salty. Bitter and sweet go well with salty, and so we’ve got pears and honey for sweetness, and bitterness in the salad dressing. That’s the flavour profile, but we also can’t forget texture. Halloumi is chewy and gooey, and so pairing it with crunchy almonds and greens, as well as creamy and soft avocado makes this for a well-rounded salad that is oh so satisfying to eat.
What do the Greeks eat halloumi with?
Greeks eat halloumi grilled, as a starter or part of a mezze spread.
Top tip when making this Halloumi Salad
Halloumi is best served straight from the pan, so if you’re making it in advance, save this last step until just before you serve it.
We’re going to use more water than pearl barley (or rice) need, and then simmer and drain (like pasta) instead of using an absorption method. This is easier and failsafe.
Also, if you like cinnamon, add a touch to your pears for some extra warming goodness.
- Alternative proteins - Option to add grilled or poached chicken.
- Vegetarian - This recipe is vegetarian.
- Dairy Free - Swap Halloumi for Dairy free feta, and don’t cook it in the pan.
- Gluten Free - Swap pearl barley for brown rice.
- Serve barley, avocado slices, pear slices, halloumi and broccolini.
You will need a lidded pot, a stovetop, a frying pan.
More Salad Recipes
Halloumi Salad with Honey and Pears
- Lidded pot
- Frying pan
- 1.5 cups pearl barley
- 6 cups vegetable stock
- 2 tablespoon honey ⅓ cup total for the recipe
- 2 teaspoon Dijon mustard
- 2 tablespoon olive oil 2 ⅔ tablespoon total for the recipe
- ¼ cup red wine vinegar
- 1 pinch salt and pepper
- 1 bunch broccolini
- ¼ bunch green onions
- 3 pear
- 1 avocado
- 200 g halloumi
- ⅓ cup flaked almonds
- 2 teaspoon olive oil 2 ⅔ tablespoon total for the recipe
- ¼ cup water
- ¼ cup honey ⅓ cup total for the recipe
- 1 pinch salt and pepper
- Add pearl barley to a pot with vegetable stock (or salted water). Bring to the boil and simmer, lid on, for 25 mins, then drain. Continue to the next step.1.5 cups pearl barley, 6 cups vegetable stock
- Make a dressing by combining honey, mustard and olive oil, then mix in red wine vinegar, salt and pepper.2 tablespoon honey, 2 teaspoon Dijon mustard, 2 tablespoon olive oil, ¼ cup red wine vinegar, 1 pinch salt and pepper
- Slice broccolini and green onions through the centre lengthwise, and then in half. Slice pear and avocado into thin segments. Slice halloumi.Serve your child pear and avocado on their plate now.1 bunch broccolini, ¼ bunch green onions, 3 pear, 1 avocado, 200 g halloumi
- Heat a pan on medium-high heat and add almonds. Dry roast until golden, then set aside.⅓ cup flaked almonds
- Add oil to the pan then cook broccolini and green onions. Add a little water to help cook. Remove once done (about 2-3 mins) and set aside. Add cooked broccolini to your child’s plate now.1 bunch broccolini, ¼ bunch green onions, 2 teaspoon olive oil, ¼ cup water
- Add pear slices to the pan and cook until golden and caramelised on each side (about 2 mins). Once done, set aside.3 pear
- Add halloumi slices to the pan, and cook until golden on each side, then add honey and cook for 30 seconds more or until honey caramelises.200 g halloumi, ¼ cup honey
- To serve kids, add barley and halloumi to their plate now.To serve adults, layer barley, greens, pear, halloumi, avocado and almonds in a large salad bowl. Season with salt and pepper and dress when about to serve.1 pinch salt and pepper