Citrus & Halloumi Crunch Salad

Citrus & Halloumi Crunch Salad

This Citrus & Halloumi Crunch Salad is vibrant, refreshing, and packed with bold textures and flavours.


Peppery greens meet juicy orange segments, warm golden halloumi, and crunchy toasted nuts and seeds. A bright citrus vinaigrette ties everything together with a balance of freshness, tang, and subtle sweetness.


It’s the perfect light meal or side dish when you want something colourful, nourishing, and full of contrast.

Citrus & Halloumi Crunch Salad

Healthythandi

Servings

2-3

Prep Time

15 minutes

Cook Time

5 minutes

Cuisine

Mediterranean-Inspired

A vibrant citrus and halloumi salad with peppery greens, toasted nuts, orange segments, and a bright citrus vinaigrette.

Citrus & Halloumi Crunch Salad

Ingredients

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    • 2 cups baby spinach, roughly chopped
    • 1 cup rocket (arugula), roughly chopped
    • ¼ cup fresh mint, chopped

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    • 2 oranges, peeled and segmented
    • Pinch sea salt

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    • 80 g halloumi cheese, sliced

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    • ¼ cup almonds, roughly crushed
    • 2 tbsp sunflower seeds

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    • 3 tbsp olive oil
    • 3 tsp white wine vinegar
    • Juice of ½ orange
    • ½ tsp maple syrup or honey (optional)
    • Pinch sea salt
    • Freshly cracked black pepper

    Method

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      1. Place the orange segments in a small bowl and sprinkle with a small pinch of sea salt.

      2. Allow them to sit for about 3–5 minutes to release their juices and intensify the citrus flavour.

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      1. Place the crushed almonds and sunflower seeds in a dry pan over medium heat.

      2. Toast for about 2–3 minutes until lightly golden and fragrant.

      3. Remove from the pan and set aside.

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      1. Heat a small pan over medium heat.

      2. Add the halloumi slices and cook for about 2–3 minutes per side until golden and crisp.

      3. Remove from the pan and set aside.

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      1. In a small bowl whisk together olive oil, white wine vinegar, orange juice, maple syrup or honey if using, sea salt, and black pepper.

      2. Taste and adjust seasoning until the dressing is bright and balanced.

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      1. In a large bowl combine the spinach, rocket, and chopped mint.

      2. Drizzle the dressing over the greens and gently toss until evenly coated.

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      1. Transfer the dressed greens to a serving plate or bowl.

      2. Top with the salted orange segments, warm crispy halloumi, toasted almonds, and sunflower seeds.

      3. Serve immediately while the halloumi is still warm.
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