This halloumi and quinoa salad is a vibrant, protein-packed, and Middle Eastern-inspired dish perfect for a quick lunch or light dinner.

With griddled halloumi, toasted pitta, fresh herbs, and crisp vegetables, it delivers a delightful combination of textures and flavors.

Ideal for vegetarians and easily included in a meze spread, each bite balances salty, citrusy, and herbal notes, offering a refreshing yet satisfying meal that’s quick to prepare without sacrificing taste.

Ingredients

For the salad:

- 2 brown pittas, torn into pieces

- 5 tbsp olive oil

- 2 lemons, juiced

- 1 garlic clove, crushed

- 250g halloumi block, sliced

- 250g microwavable pouch quinoa

- 350g medium tomatoes, quartered

- 1 large cucumber, halved, deseeded, and sliced

- 4 spring onions, sliced

- ½ small bunch mint, chopped

- ½ small bunch dill, roughly chopped

- Salt and freshly ground black pepper, to taste

Method

1. Prepare the pitta crisps

Preheat the grill to high. Toss the torn pitta pieces with 1 tbsp of olive oil and spread them evenly on a baking sheet. Grill for 3–4 minutes, turning halfway through, until golden and crisp. This ensures they stay crunchy when added to the salad. Set aside to cool while preparing the rest of the salad. You can also make the pitta pieces ahead of time and store them in an airtight container to save prep time later.

2. Make the dressing and cook halloumi

In a bowl, whisk together the remaining olive oil, lemon juice, crushed garlic, salt, and black pepper.

Heat a griddle pan or non-stick frying pan over high heat. Grill the halloumi slices for 1–2 minutes per side until lightly charred and golden.

3. Assemble the salad

Cook the quinoa following the package instructions. Allow it to cool slightly, then combine it with the tomatoes, cucumber, spring onions, and most of the fresh herbs. Pour over the dressing and toss gently to coat all ingredients evenly. The quinoa acts as a hearty base for the salad, soaking up the citrusy dressing while keeping the dish light and nutritious.

4. Add halloumi and pitta

Top the salad with the grilled halloumi slices and scattered pitta crisps. Sprinkle with the remaining mint and dill for a vibrant finish. Serve immediately to enjoy the contrast of textures—the creamy cheese, crunchy pitta, and fresh vegetables. You can also add a few extra herbs or a drizzle of olive oil if you like a stronger flavor.

Tips and Variations

- For a lighter version, reduce the olive oil slightly or use a low-sodium halloumi.

- Prepare the pitta and quinoa in advance to make lunchtime quicker.

- Pair with hummus or roasted vegetables for a more substantial meal.

- Experiment with different herbs such as parsley or coriander to adjust the flavor profile.

This halloumi and quinoa salad demonstrates how simple, fresh ingredients can create a meal that is both nutritious and flavorful. With a perfect balance of textures and bright, zesty flavors, it’s ideal for quick lunches, light dinners, or sharing as part of a larger spread. Easy to prepare and endlessly adaptable, this salad celebrates wholesome eating in a delicious, effortless way.