Hot Honey Halloumi Salad Bowl with Avocado

Sweet, spicy, crunchy, and creamy in all the best ways 🥑

Why You’ll Love This

This salad nails that rare combo of being both healthy and genuinely satisfying. It’s easily in my top three (and I’ve tried more salads than I’d like to admit). The hot honey-glazed halloumi brings a salty-sweet bite, while the avocado adds that creamy, rich finish that makes it feel more like a full meal than just greens.

It comes together quickly, is super easy to customize, and looks just as good as it tastes — perfect for meal prep, a light lunch/dinner, or even bringing to a dinner party when you want to impress without overthinking it.

Nourishing Ingredients

• Halloumi – High in protein and calcium, adds richness and satiety

• Avocado – Full of heart-healthy fats and fiber

• Sunflower seeds – Provide vitamin E, magnesium, and crunch

• Veggies – Hydrating, antioxidant-rich, and fiber-packed

• Dill & vinegar – Support digestion and add fresh brightness

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Prep Time: 15 minutes I Cook time: 5 minutes I 2 servings

Ingredients

For the salad:

• 1 small head iceberg lettuce, chopped

• 1/2 red bell pepper, thinly sliced

• 1/2 cucumber, sliced

• 2 tbsp sunflower seeds (toasted if you like)

• 1–2 tbsp fresh dill, chopped

• 1 ripe avocado, sliced

• Chili flakes, to finish

• Salt & black pepper, to taste

For the halloumi:

• 200g halloumi cheese, sliced

• 1 tbsp olive oil

• 2 tbsp honey

• 1/2 tsp chili flakes

• (Optional) pinch of smoked paprika

For the dressing:

• 3 tbsp olive oil

• 1.5 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• 1/2 tsp maple syrup or honey

• Salt & black pepper

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Instructions:

1. Cook the Halloumi:
   Heat olive oil in a pan over medium heat. Fry halloumi slices until golden on both sides. Add honey, chili flakes, and paprika (if using). Let it bubble and coat the cheese. Remove from heat.

2. Make the Dressing:
   Whisk olive oil, vinegar, Dijon mustard, maple syrup/honey, salt, and pepper until combined.

3. Assemble the Salad:
   In a bowl, toss lettuce, bell pepper, cucumber, dill, and sunflower seeds with the dressing.

4. Top It Off:
   Add hot honey halloumi on top. Layer avocado slices over the salad like a centerpiece. Finish with extra chili flakes, salt, and pepper.

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Tips & Substitutions:

• Fry the halloumi last minute so it’s warm when serving — it’s best right off the pan.

• You can toast the sunflower seeds in a dry pan for extra flavor.

• No halloumi? Use grilled feta, paneer, or marinated tofu for a similar feel.

• Vegan version: Swap honey for agave or maple syrup, and use crispy tofu instead of halloumi.

• Add a grain: Quinoa or farro would work great if you want to bulk it up.

• Other fresh herbs: Try parsley or mint if dill isn’t your thing.

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Give this recipe a try and let me know how it turns out! 🎀