Halloumi, a firm Greek cheese, softens but doesn't completely melt when heated. In this healthy recipe, halloumi is cubed, marinated and broiled, turning it into crouton-like bites to top this hearty vegetarian main-dish salad.

Breana Killeen
Source: EatingWell Magazine, November/December 2016


Ingredient Checklist


Instructions Checklist
  • Position racks in center and upper third of oven; preheat to 425 degrees F.

  • Combine 1 tablespoon oil, lemon zest, lemon juice, oregano and 1/4 teaspoon pepper in a small bowl. Add halloumi and stir to coat; set aside.

  • Toss potatoes and green beans with 1 tablespoon oil, 1/8 teaspoon salt and the remaining 1/4 teaspoon pepper on a large rimmed baking sheet. Spread in a single layer. Roast on the center rack for 10 minutes. Scatter tomatoes over the vegetables and continue roasting until the potatoes are tender and the tomatoes are wilted, 5 to 10 minutes more. Transfer to a large bowl.

  • Turn the broiler to high. Using a slotted spoon, transfer the reserved halloumi to the baking sheet (reserve the marinade). Broil, stirring once, until lightly browned, 3 to 5 minutes.

  • Meanwhile, heat the remaining 2 tablespoons oil and garlic in a small saucepan over medium heat until the garlic begins to sizzle, then cook for 15 seconds. Remove from heat and whisk in vinegar, the reserved marinade and the remaining 1/8 teaspoon salt.

  • Add escarole to the vegetables and gently toss with the warm dressing to combine. Serve topped with the halloumi and hazelnuts.


Tips: Semi-firm, brined halloumi cheese is great for cooking because it holds its shape when heated. It can be salty, though--some have up to 900 mg of sodium per ounce. Pick one with closer to 300 mg per ounce.

Nutrition Facts

402 calories; protein 12.8g 26% DV; carbohydrates 32.3g 10% DV; dietary fiber 9g 36% DV; sugars 6.7g; fat 27.2g 42% DV; saturated fat 7.5g 38% DV; cholesterol 20.3mg 7% DV; vitamin a iu 3321.4IU 66% DV; vitamin c 40.8mg 68% DV; folate 208.8mcg 52% DV; calcium 116.8mg 12% DV; iron 3.2mg 18% DV; magnesium 80.9mg 29% DV; potassium 1237.6mg 35% DV; sodium 497.5mg 20% DV; thiamin 0.3mg 31% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
I found this really tasty recipe easy to follow and tasted wonderful. I added spinach simply because it was available and fancied more greens. Next time I might reduce the amount of garlic simply due to preference. Read More
Rating: 5 stars
Fantastic recipe! Read More