Grilled Halloumi & Raspberry Salad

Serves 4 · 15 min prep · 8 min cook

Ingredients

• 8 oz halloumi cheese
• 3 tbsp olive oil
• 1 1/2 cups fresh raspberries
• 6 cups mixed baby greens
• 1 cup English cucumber, half-moons
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 1 tsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp red wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp toasted pine nuts
• 2 tbsp fresh mint, chopped

Instructions

1. 1Slice the halloumi into 1/3-inch-thick planks and pat thoroughly dry with paper towels so it sears instead of steaming.
2. 2Brush both sides of each halloumi slice lightly with olive oil and set aside on a plate.
3. 3In a small bowl mash raspberries with a fork until juicy and slightly chunky. Whisk in lemon juice, lemon zest, honey, red wine vinegar, remaining olive oil, salt, and pepper to create a vibrant raspberry vinaigrette.
4. 4Heat a grill pan or outdoor grill to medium-high (about 400°F). Place halloumi slices on the hot grates and cook 2–3 minutes per side until deep golden grill marks appear and the edges soften but the cheese still holds its shape.
5. 5Transfer grilled halloumi to a cutting board and let cool 1 minute, then cut into bite-size strips or triangles.
6. 6In a large bowl combine baby greens, cucumber, cherry tomatoes, remaining whole raspberries, basil, and mint.
7. 7Drizzle half the raspberry vinaigrette over the salad and toss gently so the berries stay mostly intact and the greens glisten.
8. 8Divide the dressed salad among four plates or shallow bowls. Nestle warm halloumi pieces on top of each portion.
9. 9Spoon remaining vinaigrette over the cheese so it pools slightly into the greens. Sprinkle with toasted pine nuts and an extra pinch of flaky salt if desired.
10. 10Serve right away while the halloumi is still warm and squeaky against the cool, juicy berries—perfect for a bright midday plate or picnic box.