Spelt Crispy Halloumi Salad Bowls pair pan-fried halloumi with chewy spelt, crisp cucumber, and a lemon dressing. The halloumi turns golden in a hot skillet in under 8 minutes, so the outside stays crisp while the inside stays soft.
Spelt gives the bowl a nutty base that holds up well against the warm cheese and cool vegetables. The texture stays light, not heavy, even with the fried halloumi on top.
You can prepare the spelt and dressing ahead of time. Then you only need to fry the halloumi right before serving, which keeps the whole dish simple for a weeknight lunch or casual dinner.
Why You’ll Love This Recipe
- Halloumi stays crisp outside, soft inside
- Spelt keeps the bowl filling without feeling heavy
- Dressing and grain can be made a day ahead
- Ready in 40 minutes using one skillet
Ingredient Notes
- pearled spelt: Pearled spelt cooks faster than whole spelt and keeps a chewy bite. Farro works as a swap if that is what you have.
- halloumi: Choose a firm halloumi block, not pre-sliced, so you can control the thickness. Pat the slices dry before frying so they crisp instead of steam.
- cucumber: An English cucumber keeps the seeds small and the skin thin, so no peeling is needed.
- lemon juice: Fresh lemon juice keeps the dressing bright. Bottled juice works but tastes flatter.
- cherry tomatoes: Halve them so the juice mixes into the dressing that pools at the bottom of the bowl.
Crispy Halloumi Spelt Salad Bowls: Warm and Simple
Description
This bowl pairs crispy pan-fried halloumi with cooked spelt, cool cucumber, and a lemon-herb dressing for a light lunch that stays satisfying.
Ingredients
For the Spelt
For the Dressing
For the Salad Bowls
Instructions
Cook the Spelt
- Rinse the pearled spelt under cold water. Add it to the 3-quart / 2.8 L saucepan with the water and half the salt.
- Bring to a boil, then lower the heat and simmer for 20 to 22 minutes, until tender but still chewy. Drain and set aside to cool slightly.
Make the Dressing
- Whisk 3 tbsp of the olive oil with the lemon juice, garlic, oregano, remaining salt, and pepper in a mixing bowl until combined.
Crisp the Halloumi
- Slice the halloumi into 6 to 8 pieces, about 1 cm thick. Pat each slice dry with a paper towel.
- Heat the remaining 2 tbsp olive oil in the 30 cm / 12-inch nonstick skillet over medium-high heat until it shimmers.
- Lay the halloumi slices in a single layer, leaving space between each so they crisp instead of steam.
- Fry for 2 to 3 minutes per side, flipping once, until both sides are golden brown and crisp at the edges. Transfer to a paper towel-lined plate.
Assemble the Bowls
- Toss the cooked spelt with half the dressing while it's still warm.
- Divide the baby spinach among 4 bowls. Top with the dressed spelt, cucumber, cherry tomatoes, and red onion.
- Arrange the warm halloumi slices on top of each bowl. Drizzle with the remaining dressing, scatter with parsley or mint, and serve right away.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 256kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 14g70%
- Cholesterol 55mg19%
- Sodium 650mg28%
- Potassium 380mg11%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 21g42%
- Vitamin A 900 IU
- Vitamin C 12 mg
- Calcium 350 mg
- Iron 2 mg
- Vitamin E 2 mg
- Vitamin K 20 mcg
- Thiamin 0.15 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.2 mg
- Folate 30 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 300 mg
- Magnesium 40 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use a firm, low-moisture halloumi block for the best crisp.
- Do not flip the halloumi too early, let the first side set for 2 minutes.
- Cool the spelt slightly before adding dressing so it doesn't wilt the spinach.
- Serve within 10 minutes of frying the halloumi for the best texture.
