Crispy Halloumi Spelt Salad Bowls: Warm and Simple

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

Golden halloumi slices sizzling in a nonstick skillet with visible crisp edges and steam rising above the pan

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.

Two hands holding a wooden bowl of halloumi spelt salad at a sunlit kitchen table with a lemon wedge nearby

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: Mediterranean-Inspired

Courses: Lunch

Difficulty: Easy

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 3.50

Calories: 256

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), High Protein, Vegetarian

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

150 g pearled spelt (dry)
600 ml water (for cooking the spelt)
1 tsp salt (divided; for cooking spelt and seasoning dressing)

For the Dressing

5 tbsp olive oil (divided; 2 tbsp for frying, 3 tbsp for dressing)
2 tbsp lemon juice (fresh)
1 clove garlic (minced or finely grated)
1 tsp dried oregano
black pepper (to taste)

For the Salad Bowls

250 g halloumi (block; sliced into 6 to 8 pieces, about 1 cm thick)
1 cucumber (medium (about 300 g); diced)
200 g cherry tomatoes (halved)
1/4 red onion (small; thinly sliced)
60 g baby spinach
2 tbsp fresh parsley or mint (chopped; for garnish)

Instructions

Cook the Spelt

1
Rinse the pearled spelt under cold water. Add it to the 3-quart / 2.8 L saucepan with the water and half the salt.
2
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

3
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

4
Slice the halloumi into 6 to 8 pieces, about 1 cm thick. Pat each slice dry with a paper towel.
5
Heat the remaining 2 tbsp olive oil in the 30 cm / 12-inch nonstick skillet over medium-high heat until it shimmers.
6
Lay the halloumi slices in a single layer, leaving space between each so they crisp instead of steam.
7
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

8
Toss the cooked spelt with half the dressing while it's still warm.
9
Divide the baby spinach among 4 bowls. Top with the dressed spelt, cucumber, cherry tomatoes, and red onion.
10
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.

Keywords: halloumi salad, spelt salad bowl, crispy halloumi, spelt recipe, vegetarian salad bowl

Equipment

30 cm / 12-inch nonstick skillet
3-quart / 2.8 L saucepan
mixing bowls
whisk
chef's knife
cutting board

Tips

Pat the halloumi slices dry before frying so they crisp instead of steaming in the pan.
Cook the spelt in salted water so the grain carries its own seasoning.
Toss the spelt with dressing while it's still warm so it absorbs more flavor.
Fry the halloumi last and serve it warm, since it softens fast once it cools.
Cut the halloumi about 1 cm thick so the middle stays soft while the outside browns.

Variations

Swap the spelt for farro or pearled barley if you want a different chew.
Add roasted red peppers or olives for a Mediterranean-leaning bowl.
Use arugula instead of spinach for a peppery bite that stands up to the warm halloumi.

Storage and Reheating

Halloumi is best fried and eaten right away. It turns rubbery and loses its crisp edge once it sits, even in the fridge, so reheating isn't worth it.

Cooked spelt and dressing keep well on their own. Store the spelt in an airtight container for 3 to 4 days, and keep the dressing separate in a small jar for the same length of time.

For a quick lunch, prep the spelt, dressing, and chopped vegetables ahead. Fry a fresh batch of halloumi right before you eat, which takes about 8 minutes.

Serving Suggestions

Serve the bowls warm, right after the halloumi comes out of the skillet. A wedge of lemon on the side lets everyone add extra brightness.

Warm pita or a slice of crusty bread rounds out the meal without much effort.

For a heartier dinner, add a soft-boiled egg or a handful of chickpeas to each bowl.

Read it online: https://greatbritishspeltrecipes.com/recipe/crispy-halloumi-spelt-salad-bowls/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!