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Spicy Asparagus and Halloumi Salad

Asparagus and spicy halloumi salad in a black bowl on a white concrete background.
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One of our favourite salads features fresh lemony spinach topped with pan-fried vegetables and the king of all cheese! Yes, you guessed it! It’s Halloumi! Ready in 20 minutes, fresh and light, but equally satisfying, our Spicy Asparagus and Halloumi Salad is sure to impress!

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A bowlful of spicy halloumi salad with cutlery next to the bowl and a glass of water.

Ingredients and Substitutions

  • asparagus tips: you can use whole asparagus in this recipe, but we’d recommend snapping the woody ends off, and cutting them in half both lengthways and crossways to make sure they soften in the pan.
  • red pepper: or any other colour pepper. Slice the pepper into similar thickness bits to the asparagus tips, so they cook at a similar rate.
  • halloumi: if you wish, you can use paneer. It is less salty but has a similar texture.
  • harissa: you may use any other spicy sauce, like sriracha or even tabasco. If you’re using paneer, why not try rolling your cheese in your favourite curry paste before frying.
  • pumpkin seeds: toasted walnuts, pecans or sunflower seeds will work great here too.
  • dates: try this recipe with dried cranberries or chopped dried apricots instead.
  • baby spinach: lambs lettuce, watercress or mixed baby leaf salad will work perfectly in this recipe too.
Ingredients for the salad on a chopping board.

Method:

STEP 1: Toast the Pumpkin Seeds

In a small dry frying pan, toast the pumpkin seeds, until they start to crackle and brown slightly.

STEP 2: Cook The Vegetables

Heat a drop of oil in a frying pan and fry the asparagus and pepper slices for 5 minutes, stirring often until softened but retain a bit of crunch.

STEP 3: Cook Halloumi Cheese

Cut the halloumi into 8 slices. Slather the pieces with harissa. Fry them with a drop of oil in another frying pan for 3 minutes on each side, until browned.

STEP 4: Make the Lemon Dressing

In a small bowl, mix the olive oil, lemon juice, honey and a pinch of salt and pepper to make a dressing.

STEP 5: Assemble the Halloumi Salad

Toss the spinach with half of the dressing and divide it between two bowls. Top the spinach with asparagus and peppers, then add the halloumi. Drizzle with the remaining dressing and scatter the date halves and toasted pumpkin seeds.

Recipe FAQs

What Can I Substitute Harissa With?

Sriracha works very well in this recipe too, giving the halloumi that extra bit of spicy kick. But if you don’t enjoy spicy food, substitute harissa with some rich tomato paste or skip it altogether.

Can I Grill Halloumi Instead?

Absolutely! Grill, griddle, pan-fry… We think halloumi tastes amazing no matter how you cook it!

Can This Asparagus Halloumi Salad Be Eaten Cold?

Yes, we often make some more and enjoy leftovers for lunch at work the next day!

Halloumi Asparagus salad on a large blue plate with brown rim on a wooden table.

Other Vegetarian Salad Recipes

Asparagus Halloumi Salad is sure one of our favourites, but if you are a fan of vegetarian salads, have a look at some of our other favourites below:

Recipe Card

Asparagus and spicy halloumi salad in a black bowl on a white concrete background.

Spicy Halloumi & Asparagus Salad

One of our favourite salads features fresh lemony spinach topped with pan-fried vegetables and the king of all cheese! Yes, you guessed it! It's Halloumi! Ready in 20 minutes, fresh and light, but equally satisfying, our Spicy Asparagus and Halloumi Salad is sure to impress!
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Lunch, Main Course, Salad, Vegetarian Main
Cuisine European
Servings 2 portions
Calories 615 kcal

Ingredients
 
 

  • 100 g asparagus tips cut in half crossways
  • 1/2 red pepper sliced
  • 225 g halloumi
  • 2 tsp harissa
  • 20 g pumpkin seeds
  • 4 dates destoned and cut in half
  • 70 g baby spinach

For Dressing:

  • tbsp olive oil
  • 1/2 small lemon juice only
  • 1/2 tsp honey

Instructions
 

  • In a small dry frying pan, toast the pumpkin seeds, until they start to crackle and brown slightly.
  • Heat a drop of oil in a frying pan and fry the asparagus and pepper slices for 5 minutes, stirring often until softened but retain a bit of crunch.
  • Cut the halloumi into 8 slices. Slather the pieces with harissa. Fry them with a drop of oil in another frying pan for 3 minutes on each side, until browned.
  • In a small bowl, mix the olive oil, lemon juice, honey and a pinch of salt and pepper to make a dressing.
  • Toss the spinach with half of the dressing and divide between two bowls. Top the spinach with asparagus and peppers, then add the halloumi. Drizzle with the remaining dressing and scatter the date halves and toasted pumpkin seeds.

Notes

Serve this salad warm, but any leftovers can be eaten cold the next day! 

Nutrition

Calories: 615kcalCarbohydrates: 47gProtein: 35gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 1399mgPotassium: 1303mgFiber: 12gSugar: 31gVitamin A: 11132IUVitamin C: 208mgCalcium: 1138mgIron: 7mg
Keyword Asparagus and Halloumi Salad, Asparagus Salad, Halloumi Salad, Harissa Halloumi, Spicy Halloumi Salad, Spinach Salad With Halloumi
Tried this recipe?Let us know how it was!
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7 Replies to “Spicy Asparagus and Halloumi Salad”

  1. 5 stars
    I LOVE halloumi, but have never thought of pairing it with asparagus. Genius! Can’t wait to try this hearty delicious salad out.

    1. Hope you like it, Farah!

  2. 5 stars
    I love that this is so easy to make, healthy, and delicious!! Such a perfect meal!

    1. Thanks, Toni! That’s how we like our weeknight meals! 🙂

  3. Chef and Steward says: Reply

    5 stars
    It’s great to find recipes that are great and healthy salad as a meal as a mom with a young hold and this one really hit the spot!

    1. Thanks so much for the feedback! So glad you found this recipe helpful 💗

  4. 5 stars
    I love halloumi in a salad. Such a great way to enjoy salad in the winter months.

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