Little Gem Salad With Crispy Halloumi

By Ali Slagle

Published March 4, 2025

Little Gem Salad With Crispy Halloumi
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(296)
Comments
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Meet halloumi crumbs, a best-of-all-worlds garnish for salads, pastas and more. They’re crisp like toasted breadcrumbs, salty like Parmesan and still maintain some of halloumi’s signature chew. To make the crumbs, grate the sturdy cheese on the large holes of a box grater, then sizzle the strands in an oiled skillet. Here, pistachios and whole spices, like fennel or coriander seeds, are also added for a boost of flavor and even more textures. Even the simplest salad of crunchy, lemon-dressed lettuces can wow when these crumbs are showered on top. To make it a meal, serve it with roasted root vegetables, lentil soup or a grilled or roasted protein.

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Ingredients

Yield:4 servings
  • 4½tablespoons extra-virgin olive oil
  • 8 to 9ounces halloumi cheese, coarsely grated
  • ¼ cup roasted, salted shelled pistachios, coarsely chopped
  • 1tablespoon fennel, cumin or coriander seeds, or a mix
  • Salt and black pepper
  • 4heads Little Gem lettuce or 2 romaine hearts, leaves separated (and torn if large)
  • 1shallot, thinly sliced
  • 1lemon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

375 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 13 grams protein; 696 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2½ tablespoons oil in a large nonstick skillet over medium. Add the halloumi, pistachios and seeds. Stir to coat in the oil, then spread in an even layer. Cook, occasionally stirring and spreading out, until the halloumi is golden-brown, 4 to 6 minutes. (At first, it will melt, but then it will crisp and brown.) Spread out on a plate to cool and season with pepper.

  2. Step 2

    Add the lettuce and shallot to a large bowl. Season with salt and pepper. Zest and juice the lemon on top and toss to coat. Add the remaining 2 tablespoons oil and toss once more. Arrange the lettuces on a platter or serving plates; try to arrange the leaves cup side up so they catch the crumbs. Sprinkle with the halloumi crumbs, season with salt and pepper and eat right away.

Ratings

5 out of 5
296 user ratings
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Comments

Ida

This was excellent! I plan to make it again soon but be warned of the splatter factor. I grated the halloumi into the non stick pan with plenty of olive oil and it continuously leaped over a foot out of the pan like popcorn. I covered about 90% of the pan with lid to protect my kitchen and face. Problem solved. Also added some fresh baby corn I charred and the results were so delicious!

Cathie Andersen

Been seeing Halloumi at Costco. Good price.

Jeannie

@Tammy I always rinse and dry my halloumi to cut some of the saltiness.

marie j

Love the topping. Such a variety of flavors and textures. Will use over veggies in the future.

Norah

Delicious! We added charred corn and made a different vinaigrette (with lime and honey). We ate these more like lettuce wraps... super fun side salad, but not a main meal.

JP in Baltimore

This is incredible!! So so good!!! Be patient and let the cheese brown. Had no seeds - used ground cumin and it was great. Can’t wait to try with cumin seed. As good as you think this might be, it’s better. Halloumi is expensive but worth it for this recipe.

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