We've all seen halloumi as the vegetarian option at a burger stall, but I personally find it too salty to eat all by itself like that—it needs some friends to dissipate the salinity. That's why it works so well if you fry it to golden-brown, tear it into pieces, then pair it with a zingy dressing and crisp leaves. The bite-sized salty chunks effectively season the salad for you. When it's tossed with juicy chunks of grapefruit, tender herbs, and nubbly almonds, you'll get a salad worth your time. —Izy Hossack
generous pinch of salt
granulated sugar or honey
halloumi cheese, sliced into 1/4-inch thick pieces
Peel the grapefruit, as you would an orange. Pull the into two hemispheres with your fingers. Take one hemisphere and squeeze it over a bowl to get as much juice out as possible (we're using this for the dressing). Discard the pulp.
With the other hemisphere, peel the papery skin off of each segment, then pop the inner flesh out. Tear into bite-sized chunks and set aside.
In a skillet, heat the cumin seeds over a low heat while stirring, until fragrant (about 1 minute). Pour them into the bowl of grapefruit juice. Pour the cumin seeds and grapefruit juice into a jar along with the olive oil, salt, and sugar (or honey). Screw the lid on and shake to emulsify, then set aside.
Brush the skillet lightly with some vegetable oil and place a few slices of halloumi into it. Fry over a medium heat until golden, then flip and cook on the other side. Remove to a plate lined with paper kitchen towel, then tear into smaller chunks.
In a bowl, toss together the mint, cilantro, and mixed salad leaves. Shake the dressing again and pour half of if over the leaves and toss again. Scatter over the chunks of grapefruit, halloumi and chopped almonds. Drizzle with the rest of the dressing.
Passionate about cakes, roasted vegetables and anything involving Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time blogging and rambling on topwithcinnamon.com