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Warm Roasted Pepper & Fried Halloumi Salad Recipe

This flavourful salad has an amazing texture, with the soft roasted peppers and the squeaky fried halloumi. The Honey Chimichurri dressing is tangy, herby and sweet.

Course Salad, Side Dish
Keyword chimichurri, halloumi, honey, pumpkin seeds, roasted pepper
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 4 sweet bell peppers cut in 8
  • 1 pkg. PC Herb & Garlic Halloumi cut in 7-8 slices, can use unflavored halloumi
  • 4 Tbsp olive oil for roasting and frying
  • salt & pepper
  • 1/3 cup chimichurri see recipe linked in this post
  • 2 Tbsp liquid honey
  • 1/3 cup salted pumpkin seeds

Instructions

  1. Preheat oven to 425F.

  2. Slice peppers in 8.

  3. Toss peppers in 2 Tbsp olive oil and season with salt & pepper to taste.

  4. Spread out peppers on parchment covered baking sheet and roast in the oven for 25 minutes.

  5. Prepare the chimichurri according to recipe instructions.

  6. Combine 1/3 cup of the chimichurri with 2 Tbsp liquid honey and set aside. Use remaining chimichurri in other recipes or freeze it for future use.

  7. Slice the halloumi in 7-8 slices.

  8. Heat olive oil in a skillet over medium-high heat. Fry the halloumi sliced approximately 3 minutes on each side, until golden brown. Watch them closely so they don't burn.

  9. Arrange roasted peppers and halloumi in a serving dish.

  10. Drizzle with the chimichurri dressing and sprinkle with the pumpkin seeds.

Recipe Notes

If you're prepping the components of this dish ahead of time, arrange the peppers and halloumi in an oven-safe dish and reheat them in the oven at 350 for about 5 minutes before adding the dressing and pumpkin seeds.