Lemon Hot Honey Halloumi Salad
A meatless meal with a fancy feel, that’s the best way to describe this recipe for Lemon Hot Honey Halloumi Salad.
I made mine on my Blackstone flat top griddle, but a skillet works too!
Halloumi is a cheese that’s packed full of protein and doesn’t melt when seared, just gets nice and golden brown.
How to make Lemon Hot Honey Halloumi Salad
Start with your griddle or a large skillet over medium heat.
Add cooking oil of choice and 1/2 inch thick slices of halloumi cheese.
Season with a seasoning blend that you love, I used my Blackstone Honey Jalapeno seasoning.
Flip the cheese a few times and cook for a few minutes until it gets nice and golden brown.
I also added some lemon slices for the salad.
Once ready to serve, toss some arugula or lettuce of choice with olive oil, lemon juice, hot honey, kosher salt, and pepper.
Divide this between two plates or bowls and top with pistachios and dried cranberries.
And the warm slices of halloumi cheese.
I drizzled more hot honey and lemon juice over my Lemon Hot Honey Halloumi Salads 🙂
If you like Lemon Hot Honey Halloumi Salad, you might also like these recipes…
Chickpea Cucumber and Feta Salad
Lemon Hot Honey Chicken Salads
Easy Weeknight Meals on the Blackstone
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Lemon Hot Honey Halloumi Salad
Lemon Hot Honey Halloumi Salad is a meatless recipe that is big on fun and flavor, I used my Blackstone griddle but a skillet works too!
Ingredients
- 1 (8-ounce) block halloumi cheese
- cooking oil of choice
- seasoning blend of choice (I used Blackstone Honey Jalapeno seasoning)
- 8 ounces arugula (or lettuce of choice)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (plus more to add over top)
- 1 tablespoon hot honey (plus more to add over top)
- kosher salt, pepper
- 1/4 cup pistachios
- 1/4 cup dried cranberries
Instructions
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Slice your halloumi cheese into 1/2 inch thick slices. Preheat a large skillet or your Blackstone griddle to medium heat. Add cooking oil of choice and the cheese slices.
-
Season the cheese with seasoning blend of choice and cook 2 to 3 minutes per side.
Note: Liquid will be released at first before the cheese starts to brown.
-
Toss the arugula with olive oil, lemon juice, hot honey, kosher salt, and pepper and divide between two plates or bowls.
-
Top each salad with pistachios, cranberries, the slices of halloumi, and top with a little more lemon juice and hot honey.
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