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5 from 2 votes

Harissa halloumi salad

Chunks of halloumi roasted with harissa, piled on watercress, pea shoots, fresh tomato and avocado with sun-dried tomato pesto. A spectacular vegetarian halloumi salad recipe!
Servings: 4


tomato pesto

  • 8 dried tomato halves
  • 1 clove garlic crushed
  • 1/2 lemon juice only (save zest for salad)

harissa halloumi

  • 2 packs halloumi
  • 3 heaped tbsp harissa

avocado, tomato and watercress salad

  • 1 cucumber
  • 1 red onion
  • 250 g cherry tomatoes
  • 1-2 ripe avocados
  • few handfuls pea shoots
  • few handfuls watercress
  • 4 tbsp pomegranate molasses
  • good handful fresh mint
  • 1 lemon zest only


for the pesto

  • Cover the dried tomatoes with boiling water, leave to soften for about 20 minutes. Juice the lemon, add the garlic to the juice and set aside for 20 minutes – this effectively cooks the garlic.
  • Add the softened tomatoes, lemon and garlic to a food processor with a splash of the soak water and blend to a pesto. Taste to check for seasoning, adding a pinch of flaky salt if necessary (dried tomatoes can be salty).

for the halloumi

  • Cut the halloumi into chunks, add to a baking dish and toss with the harissa. Leave to marinate while you heat the oven to 180°C.
  • Roast for about 20 minutes, stirring once or twice to coat, until the cheese moisture has evaporated and the halloumi is very lightly browned.

for the salad

  • While the halloumi is cooking, thinly slice the cucumber and red onion (the thinner the better), halve the cherry tomatoes and cut the avocado into chunks.
  • Layer the pea shoots, watercress and prepared vegetables on the plates. Top with the harissa halloumi and dollops of tomato pesto.
  • Drizzle over the pomegranate molasses, sprinkle over the zest and fresh herbs and grind over plenty of pepper.