This Chopped Haloumi Salad is a vibrant and refreshing dish, combining the salty, crispy texture of fried haloumi with fresh asparagus, edamame, and a zesty hot honey mustard dressing.
Perfect as a side dish or a light meal, this salad is both satisfying and packed with flavour. Its simple preparation and delicious taste make it an excellent addition to your meal rotation.
Looking for other chopped salad recipes? You'll also love my Chopped Cauliflower Salad or my Rainbow Sweet Potato Salad.
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Why you need to make this Chopped Haloumi Salad
- Healthy and Nutritious: Packed with vegetables and protein-rich haloumi, this salad is both nourishing and delicious.
- Quick and Easy: With minimal cooking time, this salad is perfect for a quick lunch or an easy weeknight dinner.
- Delicious Flavour: The combination of salty haloumi, fresh veggies, and a tangy hot honey mustard dressing makes this salad super delicious and tasty.
Ingredients
- Haloumi: Adds a salty, crispy element to the salad, making it more substantial and flavourful.
- Asparagus: Provides a fresh, crunchy texture and is rich in vitamins.
- Edamame: Adds a boost of protein and a slightly sweet flavour.
- Red onion: Adds a sharp, tangy taste and a bit of crunch.
- Almond flakes: Offer a toasty, nutty flavour and extra crunch.
- Parsley: Adds a fresh, herbaceous note and enhances the overall flavour.
- Olive oil: Used for frying and dressing, it adds richness and healthy fats.
See recipe card for quantities.
Substitutions
- Feta instead of haloumi for a softer, tangy cheese option.
- Tofu instead of haloumi for a vegan option
- Maple syrup instead of honey for a vegan option
- Green beans instead of asparagus for a different crunchy vegetable.
- Sunflower seeds instead of almond flakes for a nut-free alternative.
Cooking tips:
- High Heat for Haloumi and Asparagus: Fry the haloumi and asparagus on high heat to achieve a nice char and keep the asparagus crisp.
- Quick Assembly: Assemble the salad just before serving to maintain the fresh textures of the ingredients.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to two days. Keep the dressing separate and add just before serving to prevent the salad from becoming soggy. If the haloumi loses its crispness, you can reheat it quickly in a pan before adding it to the salad.
FAQ
- Can I prepare the components ahead of time? Yes, you can fry the haloumi and cook the asparagus ahead of time. Store them separately in the refrigerator and assemble the salad just before serving.
- Is there a vegan substitute for haloumi? Yes, you can use tofu or a plant-based cheese alternative.
- How can I make the salad spicier? Increase the amount of chilli powder in the dressing or add finely chopped fresh chilli to the salad.
Related
Looking for other recipes like this? Try these:
Chopped Haloumi Salad
This Chopped Haloumi Salad is a vibrant and refreshing dish, combining the salty, crispy texture of fried haloumi with fresh asparagus, edamame, and a zesty hot honey mustard dressing.
Ingredients
- 200 g haloumi diced into 1cm pieces
- 2 bunches asparagus chopped into 1cm pieces
- 200 g edamame thawed
- ½ small red onion finely diced
- ¼ cup almond flakes toasted
- ⅓ cup parsley finely chopped
- 100g /big handful spinach finely chopped
- 1 tablespoon olive oil
Hot Honey Mustard Dressing
- 1 tablespoon wholegrain mustard
- 2 tablespoon honey
- 3 tablespoon olive oil extra virgin
- ½ lemon juiced
- ½ teaspoon sea salt flakes
- 1 teaspoon chilli powder
Instructions
- Bring a non stick pan to high heat with half a tablespoon of the oil, add the haloumi and fry and toss until well browned then transfer to a bowl and leave aside.
- Add the other half tablespoon of olive oil to the pan and add the asparagus. You want to cook this quick on high heat so it keeps its nice crisp texture but gets a nice charcoal on the outside. Once it's nice and browned transfer to a bowl and leave aside (if you leave it in the pan it will continue to overcook and go soft).
- Add all of the salad ingredients to a large mixing bowl. Whisk together the dressing ingredients and pour over the salad. Toss and enjoy with an extra squeeze of lemon.
Nutrition
Calories: 467kcalCarbohydrates: 29gProtein: 23gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 949mgPotassium: 810mgFiber: 9gSugar: 16gVitamin A: 2276IUVitamin C: 27mgCalcium: 629mgIron: 7mg
Tried this recipe?Let us know how it was!
Lyndee
I can't stop making this recipe (or the Chopped Cauliflower Salad!) I first saw this recipe on TikTok and followed immediately for the 100 day recipe series. There are so many winners in that series, but I can't stop coming back to this one! It's perfect. Thank you for sharing with us!