Whenever I post a recipe with ‘rocket’ in it, I always get funny comments and questions. So in case you’re wondering, ‘rocket’ from the French ‘rocquette’ is the same as ‘arugula’ which is the Italian name. Nothing to do with space craft I’m afraid.
While I love the sharp pepperiness of wild rocket (arugula) with the cheesy halloumi, any salad greens will work here.
Quick Halloumi & Rocket Salad
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1-3 red chilli peppers finely sliced, optional
- 1 packet halloumi cheese 300g / 10oz
- 1 bag rocket (arugula)
Instructions
- Combine lemon, 2 tablespoons extra virgin olive oil and sliced chillies, if using, in a large bowl.
- Heat a little more olive oil in a frying pan on a medium high heat. Slice halloumi into slices about 5mm (1/4in) thick and pan fry on both sides until deeply golden, about 2 minutes each side.
- Toss leaves in the dressing and divide between two plates. Top with the hot halloumi and serve ASAP.
Variations
carnivore / dairy-free / paleo – replace halloumi with chicken breasts or steak and adjust the cooking time accordingly.
pescetarian – replace halloumi with a salmon fillet.
different cheese – halloumi is a wonderful cheese that grills superbly, going lovely and golden without melting all over the place. If you can’t get your hands on halloumi, feta can be used but be careful of the saltiness!
no ‘rocket’? – use whatever salad greens you prefer.
vegan – replace halloumi with 4 field or portabello mushrooms. Slice and pan fry in oil until lovely and golden. Serve scattered with roasted pine nuts or drizzled with tahini to make it a bit more substantial.
carb lovers / more substantial – toss in torn sourdough chunks and double the dressing.
more substantial (low carb) – grilled zucchini + roast almonds.
Waste Avoidance Strategy
lemon – keeps in a plastic bag in the fridge for months.
chillies – freeze.
halloumi – keeps in the freezer in its packaging for months. Can be frozen.
rocket leaves – best to use for another meal.
Add to my Old Favourite Recipes
i made this a few days ago and I am still thinking about it. I had never heard of this cheese before. Feel like I made a new friend. Would this hold up if you grilled it on the outdoor grill?
Oh so happy to introduce you to Halloumi Joan – isn’t it divine. Works really well on an outdoor grill – just make sure you oil it well and don’t use too high a heat.Yum
Nothing planned for dinner.
In desperation, was thinking take out.
I had lots of leftovers…………:
cooked chicken thighs
cooked crumbled haloumi
chilli sauce
baby spinach
first lemon from garden
Thus my version of “Quick Halloumi & Rocket Salad” was born.
The taste was not only better than a fried chicken, it would probably have given a gourmet restaurant a run for its money.
thx, Jules.
Wonderful Bella! And congrats on your first lemon. I picked my first a few months ago and it was such a brilliant feeling 🙂
Hi Jules,
I made this out out of my memory (that’s so great about your recipes, that some are so easy, you can remember them in a pinch!) after finding a pack of halloumi in my fridge with a big head of Salad (Eichblatt) and just olive oil and balsamic! Fantastic! I normally don’t like the big pieces of haloumi that are grilled, but in fine slices they work their magic! My Husband asked for seconds and wants it again next week. Success!
Greetings from Germany,
Johanna
Oh man. I just made this. Halloumi, where have you been all my life?
I seem to be “little miss substitution” with your recipes but they work so well! Last night I made the ground beef with broccolini but I made it with lentils (which were really delicious thanks to your tip about soy sauce) and tonight I made this but with salmon instead of halloumi. It was excellent. Had it with a lot of farm fresh green beans using your “steam-fry” method and that made for a nice, full meal.
Good for you Ellie!
I’m all about the substitution 🙂
Jx