This roasted broccoli and halloumi salad is quickly becoming a favorite. If you haven’t tried halloumi yet, you’re in for a treat. Salty like feta but with a firm, mozzarella-like texture, halloumi holds up to frying or grilling and browns beautifully. Pick up a block next time you’re at the store.
Roasted Broccoli and Halloumi Salad – What is Halloumi?
My first time trying halloumi I wasn’t sure what to expect, but it quickly became a must-order whenever I see it on a menu. Halloumi comes from the Mediterranean and is traditionally made from sheep and goat milk, which gives it a subtle tang. Some versions include cow’s milk, but the classic taste and texture come from sheep and goat milk blends.
One of halloumi’s defining qualities is its high melting point. It withstands high heat, so you can fry, sear, or grill it until it’s golden and slightly crisp while remaining chewy inside. That contrast of crisp exterior and squeaky, tender interior is what makes it so appealing.
Roasted Broccoli and Halloumi Salad – Roasting Broccoli Right
Roasted broccoli is one of my go-to salad ingredients. To keep broccoli bright green while achieving a golden roast, preheat the baking sheet before adding the florets. A hot pan gives immediate color and caramelization, similar to how a preheated skillet sears a chicken breast. There’s no need to blanch or steam first—place the oiled florets on the hot tray and listen for that satisfying sizzle.
Tahini Maple Dressing
Tahini brings a creamy, nutty depth with a hint of bitterness that pairs beautifully with sweet and acidic elements. Because tahini can separate in the jar, give it a good stir before measuring. This dressing balances flavors: maple syrup softens tahini’s bitterness, while lemon juice and red wine vinegar add brightness. Thin the dressing with water until it lightly coats the vegetables and couscous rather than clumping.
Other Recipes to Check Out
If you enjoy this roasted broccoli and halloumi salad, you might also like these other salads:
Orange Sesame Chicken Salad
Broccoli and Couscous Herb Salad
Chicken Waldorf Salad
Recipe
Roasted Broccoli and Halloumi Salad
10 minutes
20 minutes
Ingredients:
- 1 cup Couscous
- 2 heads Broccoli
- 250g Halloumi
- 1/4 Red Onion, sliced
- 1/2 cup Slivered Raw Almonds
- 1/2 cup Dried Cranberries
- 1/2 cup Fresh Mint, chopped
- 1/2 cup Fresh Cilantro, chopped
- 1/4 cup Tahini
- 1/2 Lemon, juiced
- 1 tsp Red Wine Vinegar
- 2 tbsp Maple Syrup
- 1 tbsp Olive Oil
- 1/2 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
Instructions:
- Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to heat. Cut the broccoli into florets and toss with 1 tbsp olive oil, 1 tsp kosher salt, and 1 tsp black pepper. When the oven and tray are hot, spread the broccoli on the tray and roast for about 15 minutes, until golden and tender.
- Cook 1 cup of couscous according to package directions. Fluff with a fork and stir in 1 tsp ground cumin. Set aside.
- Make the dressing: in a small bowl combine 1/4 cup tahini, 1 tsp red wine vinegar, 2 tbsp maple syrup, 1 tbsp olive oil, juice of 1/2 lemon, and 1 tsp smoked paprika. Whisk together, then thin gradually with about 4 tbsp water until it reaches a pourable, coating consistency. Set aside.
- In a dry frying pan over medium heat, toast 1/2 cup slivered almonds, stirring frequently until golden. Remove and set aside.
- Thinly slice 1/4 red onion and roughly chop the cilantro and mint (about 1/2 cup each). Set aside.
- In the same pan, add 2 tbsp olive oil over medium-high heat. Add sliced halloumi and fry until golden on each side, about 3–4 minutes per side. Aim for thicker slices so the halloumi stays chewy and develops that pleasant squeak.
- In a large bowl combine the spiced couscous, roasted broccoli, toasted almonds, sliced onion, chopped herbs, dried cranberries, and the tahini-maple dressing. Toss gently, then adjust seasoning with kosher salt and freshly cracked black pepper. Serve topped with slices of fried halloumi and extra almonds if desired.