This Roasted Broccoli and Halloumi Salad might be my new go to. If you haven’t had Halloumi before, you’re missing out. It’s one of the great cheeses of the world – zero debate. A salty flavour reminiscent of feta, but with the firmer texture of mozzarella with the ability to be fried or grilled to golden brown perfection. It’s time to hit the store and pick up a few packs! 

Roasted Broccoli and Halloumi Salad in a white porcelain bowl. The Halloumi cheese

Roasted Broccoli and Halloumi Salad- What is Halloumi?

I remember when I first had halloumi. I wast sure what it was or if I was going to like it. But now when I see it on a menu, I just know I have to order it. 

Originating in the Mediterranean, halloumi is a firm set cheese made from sheep and goats milk (that’s what gives it the slight tang). Sometimes you’ll see it mixed with cow’s milk, but for the most part it’s sheep and goat cheese. 

It has a very high melting point which means it can stand up to really strong heat and cooking methods. 

Fry it, sear it, grill it – It’s always going to be good. 

Roasted Broccoli and Halloumi Salad in a white porcelain bowl. The Halloumi cheese

Roasted Broccoli and Halloumi Salad- Roasting Broccoli right. 

I love roasted broccoli. I make a ton of salads that have it mixed in. 

The best way to preserve its bright green colour while achieving a golden brown roast is to preheat the baking sheet. 

Think about putting a chicken breast in a cold pan vs a preheated frying pan. You’re going to get colour almost immediately. 

No need to blanch and shock or steam or any of that. When you place your broccoli on the heated tray, you want to hear that sizzle right away. 

Tahini Maple Dressing.

I love tahini. Creamy, nutty with a little bit of bitterness that’s really enjoyable.  

When you use tahini, you have to make sure you mix it up in the jar, it has a habit of splitting (kind of like a natural peanut butter). 

I love this dressing so much because it shows how important balancing flavours is. If you didn’t have the maple syrup, the tahini would be too bitter. If you didn’t have the lemon and vinegar, it would have any brightness. 

Thinning it out is important too. We want it to gently coat the veggies and abroad into the couscous, not clump it all together. 

Halloumi being flipped and fried in a pan.

Other Recipes to Check out!

If you liked the sound of this Roasted Broccoli and Halloumi Salad, here are a few other recipes to check out!

Orange Sesame Chicken Salad

Broccoli and Couscous Herb Salad

Chicken Waldorf Salad

Roasted Broccoli and Halloumi Salad

Print Recipe
Prep Time 10 minutes
Roasted Broccoli and Halloumi Salad


  • 1 cup Couscous
  • 2 heads Broccoli
  • 250g Haloumi
  • 1/4 Red Onion Sliced
  • 1/2 cup Slivered Raw Almonds
  • 1/2 cup Dried Cranberries
  • 1/2 cup Fresh Mint Chopped
  • 1/2 cup Fresh Cilantro Chopped
  • 1/4 cup Tahini
  • 1/2 Lemon Juiced
  • 1 tsp Red Wine Vinegar
  • 2 tbsp Maple Syrup
  • 1 tbsp Olive Oil
  • 1/2 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper


  • Preheat your oven to 400F. While your oven is preheating, place your baking pan inside to heat as well. With a sharp knife, cut 2 heads of broccoli into florets. Dress with 1 tbsp of olive oil, 1 tsp of kosher salt and 1 tsp of black Pepper. Once your oven is hot, carefully place on the heated tray and roast for 15 min or until golden brown and tender.
  • While your broccoli is roasting, cook off 1 cup of couscous. Follow the instructions on the back of the box. Once cooked. Fluff with a fork and season with 1 tsp of ground cumin. Mix well and set aside.
  • Into a small bowl combine ¼ cup tahini, 1 tsp red wine vinegar, 2 tbsp maple syrup, 1 tbsp of olive oil, ½ lemon juiced and 1 tsp of smoked paprika. Mix that together and slowly stream in 4 tbsp of water. Once thinned, set aside.
  • Pace a large frying pan over medium heat. Once heated, add ½ cup of raw slivered almonds. Toast your almonds until golden brown. Keep your almonds moving to keep them from burning. Remove from the pan and set aside.
  • With a sharp knife, thinly slice ¼ red onion, roughly chop ½ cup of cilantro (with stems) and chop about ½ a cup of mint. Set aside.
  • In the same pan used to toast your almonds, clean it out and set over medium high heat. Add in 2 tbsp of olive oil and once heated, gently lay in your sliced halloumi. Fry on each side until golden brown about 4 min on each side. The key here is to not slice your halloumi too thin, we want it to stay chewy and have that classic squeak!
  • Add your spiced couscous to a large salad bowl. Add your roasted broccoli, toasted almonds, sliced onion, chopped herbs, dried cranberries and tahini dressing. Give it a good toss and season with kosher salt and freshly cracked black pepper. Garnish each bowl with a few slices of fried halloumi, more cherubs and almonds.
Print Recipe
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