Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

As the weather heats up here in Southern Ontario, salads appear more frequently at the dinner table. Adapted slightly from Frances' Cheese and Beet Salad, this one is substantial enough to serve for dinner just on it's own, but if you want to impress your significant other, I would highly recommend some of these Stuffed Mushrooms with Sun-dried Tomatoes, Goat Cheese and Olives on the side.

The lemon and the tahini dressing, slightly sweetened by some high quality honey, comes together in minutes, and pairs oh so well with the earthy beets and luscious greens. If possible, buy some beets with some healthy rich green leaves to use in the salad base. Any combination of greens can be used. Consider a mixture of baby spinach, beet greens, mustard greens and dandelion.

Haloumi is a salty Greek cheese, usually made of goat and sheep milk. It has a high melting point, and holds together well when fried or grilled. It freezes well, so I suggest having a block on hand at all times because you just never know when the craving will hit.
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

4 medium beets, left whole and unpeeled
250 grams of haloumi cheese, cut into 1/4 slices
2 tablespoons of olive oil
4 - 6 cups of mixed greens
1 carrot, shredded
2 teaspoons of lemon juice
freshly cracked black pepper

For the Dressing:
1 tablespoon of tahini
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 teaspoon of honey
sea salt and freshly cracked black pepper to taste

Begin by cooking the beetroot. I roasted them. Simply wrap in foil and roast in a preheated 375 degree oven for about an hour or until the beets are tender. When the beets are cool enough to handle, remove the skins and cut into smallish wedges.

To make the dressing, whisk together the tahini, olive oil, lemon juice, honey and salt and pepper. Add a bit of water to thin the dressing if desired.

Heat a large frying pan over just higher than medium heat. When hot, add the olive oil and swirl to coat the pan. Arrange the halloumi slices in the pan, trying to avoid touching, and fry until browned on the bottom. Use tongs to turn the cheese over and fry the other side until browned. While still in the pan, drizzle the lemon juice over the cheese, and finish with a good seasoning of fresh ground black pepper.

To serve, arrange some mixed greens on a plate, top with some shredded carrots, some beet wedges and a slice or two of the fried haloumi. Drizzle with some of the dressing.

You might also enjoy:
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Fried Halloumi Saganaki and Asparagus
Beet and Feta Salad

On the top of the reading stack: Heart Of Darkness by Joseph Conrad

Audio accompaniment: Serpent/Abandoned Cities by Harold Budd


Ricki said...

I can imagine how delicious this must taste. Perfect pairing of salty and slightly sweet! Visually appealing, too.

Peter M said...

Lisa, I'm always delighted when I see a Halloumi post. Second only to Feta.

Red Chillies said...

Loved the last picture. Totally new combination for me.

Chitra said...


Johanna said...

AS soon as I saw that picture I wanted some of this salad no matter what was in it - it looked so good and colourful. and once I saw the tahini dressing I was really enthused - will definitely bookmark

Suparna said...

hey Lisa,
Colourful salad! Great ingredients for dressing, the cheese would taste awsome with this kind of make up!! :)

Ivy said...

I can just imagine the taste of the pan fried halloumi with all the other ingredients and the dressing. I must try this soon.

eatme_delicious said...

I always imagine how good haloumi is when you include it in your dishes. I really must stop imagining and go out and buy some! This sounds like a great salad. Love the beets in it! I bet the beets + the haloumi is really delicious.

Rajitha said...

I would have never thought of combining halloumi with beetroot..but i can really imagine the way they would taste together..fabulous! thanks for the idea....

Soma said...

I have never used halloumi at home. but seeing these i know i should;-)

Heart of Darkness had been one of our course books for the bachelors degree back in India. haven't read it in a LONG time.

Jacqueline said...

I love this salad! And do you know, I have never used my jar of tahini for anything apart from making hummus. Great thinking Lisa :)

Priti said...

Looks so pefect and that's some name..

Veda Murthy said...

wow! haloumi.... sounds interesting! we wont get this in india...but i m here in germany on a holiday....i must c if i get this n try ur recipe. it looks delish!


A 2 Z Vegetarian Cuisine said...

Looks delicious. Colorful and interesting with all the ingredients in them.

Kevin said...

Fried halloumi works so well in salads! Thanks for the freezing tip!

Helene said...

I always see Haloumi at the store and never buy it. Now that's a great recipe for it.

Yasmeen said...

Fabulous Salad! Never tried Halloumi,looks so tempting with beets and the greens and the lemony tahini dressing must make this a totally satisfying salad.Thanks for sharing it with WW :D

Mike said...

It's been a halloum-y winter in New Zealand, with lots of late night fried halloumi & lemon snacks.

So I'm going to make this one soon!

On a side note, it is now exactly ONE YEAR since I last tasted the fruits of Lisa's actual Kitchen... can't wait to taste the real thing again!

Lisa said...

Mike, a whole year is too long! I'm very much looking forward to cooking for you again. Do come home :) I'll plan a feast!!

Anonymous said...

Nice recipe. You also have great taste in music and literature.

Darla said...

Sounds truly delicious! Of course, Halloumi can enhance every dish ... it's probably my all-time favorite cheese! Thanks for sharing all these great recipes!