Halloumi Salad with Turmeric

Halloumi Salad with Turmeric

Prep / Cook / Total     -     10 / 5 / 15min

Ingredientsfor the tahini-turmeric dressing 

  • 60 ml (¼ cup) tahini
  • 3½ tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • ¾ tsp ground turmeric
  • ¼ tsp cayenne pepper powder
  • Salt
  • Freshly ground white pepper


for the salad 

  • 150 g young turnip greens
  • 120 g cucumber, with skin on, thinly sliced
  • Half red onion, very thinly sliced
  • 250 g halloumi cheese
  • A handful of toasted sesame seeds

– for the tahini-turmeric dressing

  • Add the tahini, lemon juice, olive oil, turmeric, cayenne, a little salt and white pepper in a small bowl and mix well using a wire whisk. Taste and add more salt if needed.


– for the salad 

  • Cut the halloumi into medium-thick slices and lightly oil them on both sides with olive oil. Heat a skillet or non-stick pan on medium heat and add the slices in one layer. Cook them for about 3 minutes on either side until golden.
  • Rinse well the turnip greens under cold running water, cut off the roots and drain in paper towels. In a large bowl, mix the turnip greens, cucumber and onion. Arrange on a plate and add the halloumi. Drizzle generously with the dressing and finish with the sesame seeds.
    Serve immediately with fresh bread.
  • You can keep the tahini-turmeric dressing in the fridge for a couple of days. It will thicken in the fridge so leave it out on the counter for half an hour before you want to use it.
  • Also, the dressing may split. It is only natural because it contains tahini, which always splits. Don’t worry about it, just give it a good whisk before using.

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