Crispy Halloumi Bowls

• 12 oz halloumi, cut into 1-inch cubes
• 1/4 cup olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens
• 1 cucumber, diced
• 1 red bell pepper, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss halloumi with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper.
3. 3 Spread halloumi on a baking sheet lined with parchment paper and bake for 10 minutes, flipping halfway through.
4. 4 While halloumi bakes, whisk together tahini, lemon juice, maple syrup, and water in a small bowl until smooth.
5. 5 In a large bowl, combine mixed greens, cucumber, red bell pepper, red onion, and parsley.
6. 6 Once halloumi is crispy, let it cool slightly before adding it to the salad bowl.
7. 7 Drizzle remaining 2 tablespoons olive oil over the salad.
8. 8 Serve the salad with crispy halloumi cubes on top and tahini dressing on the side.

Nutrition

Tips

• For extra crunch, sprinkle halloumi with a bit of panko breadcrumbs before baking.
• Feel free to customize your bowl with other favorite veggies like cherry tomatoes or avocado.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat halloumi in a skillet if desired.

Serving Suggestions

• Pair with a side of warm pita bread for a complete meal.
• Add a sprinkle of toasted sesame seeds for added texture.

FAQ