Halloumi Salad

This Halloumi Salad is the sort of side I like on a braai table: fresh and crunchy, but substantial enough that nobody feels short-changed. Golden halloumi sits over sweetcorn, cucumber, tomatoes and leaves, with a lemon-and-honey dressing that balances the salty cheese without making the salad sweet.

It is especially good alongside Lamb Sosaties, where the mint and lemon cut through the richness, or Peri-Peri Chicken, where the cool cucumber is very welcome. It also suits boerewors, and makes a lighter companion to the heartier sides in our Braai Salads collection. Cook the cheese in a pan while the meat rests, rather than trying to juggle everything over the coals.

You can prepare the vegetables and dressing ahead, but keep them separate and fry the halloumi at the last minute. In our South African heat, keep the ingredients refrigerated at 4°C or below, or in a cooler packed with ice bricks, until needed. Once assembled, keep the platter out of direct sun and refrigerate within two hours, or within one hour when the temperature is above 32°C.

Tips & Techniques

• Dry the cheese: Pat halloumi thoroughly dry before frying. A wet surface steams rather than browns and can make the oil spit.
• Give the corn space: Drain and dry the kernels well, then leave them undisturbed briefly between stirs so they pick up golden patches rather than simply warming through.
• Keep the halloumi tender: Use slices about 1 cm thick and stop cooking once both sides are golden. Thin slices or a long spell in the pan can turn chewy.
• Salt at the end: Halloumi varies considerably in saltiness. Taste the dressed vegetables with the cooked cheese before adding any extra salt.
• Dress only what you need: If your guests are eating in shifts, keep some leaves, vegetables and dressing separate in the fridge and cook the cheese in two batches.

Delicious Variations

• Use braaied sweetcorn: Replace the tinned kernels with about 150 g kernels cut from cooked, lightly charred sweetcorn cobs. Let them cool slightly before adding.
• Add avocado: Fold in one diced avocado just before serving. Coat it lightly in the lemon dressing to slow browning.
• Make it a fuller meat-free meal: Add one 400 g tin of chickpeas, drained and rinsed. This makes about three main-course portions; add a little extra lemon juice and olive oil if needed.
• Swap the cheese: Use paneer for a milder pan-fried option, seasoning it lightly before cooking. Alternatively, crumble in 150–200 g feta without frying it; the salad will be cooler and tangier.

Serving Suggestions

• With lamb: Serve beside lamb sosaties or chops; the mint and lemon balance their rich, smoky flavour.
• With chicken: Pair with peri-peri chicken or simple lemon-and-herb chicken for a fresh contrast to the warm spices and char.
• With boerewors: Offer smaller portions alongside boerewors, pap and tomato smoor, especially when there are several other sides.
• For the best texture: Bring the platter to the table as soon as the halloumi is cooked. Keep the cheese on top rather than burying it beneath wet vegetables.

Frequently Asked Questions (FAQs)

Q1: Can I make this halloumi salad ahead?

Prepare the vegetables up to a day ahead and refrigerate them in separate covered containers, keeping the leaves especially dry. Make the dressing up to two days ahead and refrigerate it; whisk again before using. You can also cook and chill the sweetcorn a day ahead. Fry the halloumi and dress the salad just before serving.

Q2: How should I store leftovers?

Refrigerate promptly in a sealed container at 4°C or below and eat within 24 hours for the best quality. The leaves will soften and the halloumi will firm up. If you can separate the cheese, warm it briefly in a pan before serving it with the cold vegetables. Discard salad left out for more than two hours, or more than one hour above 32°C.

Q3: What can I use instead of halloumi?

Paneer is a useful frying substitute, although it is much less salty and needs seasoning. Feta also works well with the vegetables and lemon dressing, but crumble it in cold rather than frying it. For a meat-free braai, check that your chosen cheese is made with vegetarian rennet.

Q4: How many people will this recipe serve at a braai?

It serves four generously as a side, or six if you also have pap, bread or other salads. For eight generous side portions, double all the ingredients and fry the halloumi in batches just before serving.

Q5: Can I cook the halloumi on the braai instead of in a frying pan?

Yes. Use a clean, lightly oiled flat braai plate or a heavy frying pan over medium-hot coals. Pat the cheese dry, brush it with its allocated 5 ml oil and cook for roughly 1–2 minutes per side, watching for golden colouring. Avoid fierce flames and widely spaced grids, where the slices can stick or fall through.

In Summary

This Halloumi Salad brings golden cheese, sweetcorn and crisp vegetables together with a simple lemon-and-honey dressing. Prepare the cold ingredients ahead, then fry the halloumi as the braai meat rests and serve immediately.