Rainbow Salad with Halloumi – A Colorful, Healthy Delight.

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Rainbow Salad with Halloumi – A Colorful, Healthy Delight

A rainbow salad is not only a treat for the taste buds but also a feast for the eyes. Packed with colorful vegetables, fresh herbs, and golden fried halloumi cheese, this dish combines nutrition with indulgence. The crisp crunch of vegetables, the saltiness of halloumi, and a zesty dressing create a perfect balance of flavors. This salad is hearty enough to serve as a main meal yet light enough to enjoy as a side.

Ingredients

For 2–3 servings, you will need:

  • 200 g halloumi cheese (sliced into thick pieces)

  • 1 red bell pepper (sliced thinly)

  • 1 yellow bell pepper (sliced thinly)

  • 1 medium carrot (grated or spiralized)

  • ½ small red cabbage (shredded finely)

  • 1 cucumber (sliced into half-moons)

  • 8–10 cherry tomatoes (halved)

  • 2 handfuls fresh spinach or mixed salad leaves

  • 2 tablespoons olive oil (for frying the halloumi)

For the dressing:

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon lemon juice (or balsamic vinegar)

  • 1 teaspoon honey or maple syrup

  • ½ teaspoon Dijon mustard

  • Salt and pepper to taste

Optional toppings:

  • Toasted sunflower seeds or pumpkin seeds

  • Fresh herbs like mint or parsley


Method

Step 1: Prepare the Vegetables

Wash all vegetables thoroughly. Slice the bell peppers into thin strips, shred the cabbage, grate the carrot, and cut the cucumber and tomatoes. Arrange them in a large salad bowl or platter in sections so the bright colors resemble a rainbow. Add the spinach or salad leaves as the base.

Step 2: Make the Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth. Adjust the acidity or sweetness to your taste.

Step 3: Cook the Halloumi

Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Add the sliced halloumi and cook for 1–2 minutes on each side until golden brown and crispy. Remove and set aside on kitchen paper to absorb excess oil.

Step 4: Assemble the Salad

Drizzle the dressing lightly over the arranged vegetables. Place the warm halloumi slices on top. Scatter with seeds or fresh herbs if desired. Serve immediately while the halloumi is still warm.


Why This Recipe Works

The magic of this salad lies in its contrasts:

  • Crisp vegetables give freshness and crunch.

  • Halloumi cheese adds a salty, chewy, and satisfying bite.

  • The dressing ties everything together with tangy, sweet, and savory notes.

  • The rainbow of colors not only makes the dish appealing but also ensures a wide range of vitamins and nutrients.


Variations

  • Grain Bowl Style: Add quinoa, couscous, or brown rice for a more filling meal.

  • Mediterranean Twist: Add olives and roasted chickpeas.

  • Fruit Addition: Include slices of mango, orange, or pomegranate seeds for a sweet contrast.

  • Spicy Version: Sprinkle chili flakes on the halloumi before frying.

  • Vegan Option: Replace halloumi with marinated tofu or grilled vegetables.

    • Serving Suggestions

    • Serve as a light lunch or dinner on its own.

    • Pair with grilled chicken, fish, or lamb for a heartier meal.

    • Serve in a wrap or pita bread for a portable option.

    • Great as a side for barbecues or summer picnics.


    Tips for Success

    • Use fresh halloumi and cook it just before serving; it tastes best warm and crispy.

    • Do not overcrowd the frying pan—halloumi needs space to brown evenly.

    • Play with colors: the more variety in vegetables, the better the salad looks and tastes.

    • Taste the dressing before pouring; small tweaks in lemon or honey can completely balance the flavors.

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