Grilled Halloumi Microgreens Salad
When fresh ingredients are at their peak, simple recipes like this Grilled Halloumi Microgreens Salad really shine. Packed with peppery GoodLeaf Intensely Arugula Microgreens, sweet and savoury hot honey-glazed halloumi, creamy avocado, juicy tomatoes, crisp cucumber, and fresh herbs, this salad is everything we love about summer on one plate.
The star of the recipe is the grilled halloumi. As it cooks, the cheese develops a beautifully golden crust while staying soft and chewy inside. A drizzle of hot honey caramelizes slightly as it cooks, adding the perfect balance of sweetness and gentle heat that pairs beautifully with the salty halloumi.
Using a generous bed of GoodLeaf Intensely Arugula Microgreens adds incredible flavour without overpowering the other ingredients. Their bold, peppery bite pairs perfectly with the creamy avocado and refreshing basil and mint, while toasted nuts add just the right amount of crunch.
Everything is finished with a simple lemon herb dressing made with fresh lemon juice, olive oil, and herbs. It’s bright, fresh, and lets the natural flavours of the vegetables and microgreens shine without masking them.
Whether you’re looking for a light lunch, a fresh dinner, or a colourful side for your next barbecue, this Grilled Halloumi Microgreens Salad is one you’ll come back to all summer long. It’s proof that a handful of quality ingredients can create a meal that’s fresh, satisfying, and full of vibrant flavour.
Grilled Halloumi Microgreens Salad
Ingredients
Salad
- 1 large bed of GoodLeaf Intensely Arugula Microgreens
- 225 g halloumi cheese sliced
- 1 tbsp hot honey
- 2 Roma tomatoes sliced
- 1/2 English cucumber sliced
- 1 avocado sliced
- 2 tbsp fresh basil chopped
- 2 tbsp fresh mint chopped
- 1/4 cup toasted nuts pine nuts, walnuts, or almonds work well
Lemon Herb Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped fresh herbs parsley, basil, or mint
- Salt and freshly cracked black pepper to taste
Instructions
- Whisk together the olive oil, lemon juice, fresh herbs, salt, and pepper in a small bowl. Set aside.
- Heat a non-stick skillet or grill pan over medium heat. Add the halloumi slices and cook for 2 to 3 minutes per side until golden brown.
- During the final minute of cooking, drizzle the hot honey over the halloumi and allow it to caramelize slightly.
- Arrange the GoodLeaf Intensely Arugula Microgreens on a large serving platter or divide between two bowls.
- Top with the Roma tomatoes, cucumber, avocado, chopped basil, chopped mint, and toasted nuts.
- Place the warm grilled halloumi over the salad.
- Drizzle with the lemon herb dressing and serve immediately.
