Harissa-Glazed Halloumi & Roasted Grape Salad
Celebrate Week 26 with this vibrant fusion of spicy North African harissa and the surprising sweetness of roasted red grapes. This dish offers a sophisticated balance of salty halloumi and zesty greens, making it a truly unique and exciting midsummer dinner.
In short
Harissa-Glazed Halloumi & Roasted Grape Salad takes about 35 minutes (15 min prep, 20 min cooking), serves 4 and needs 10 ingredients.
Ingredients
- Halloumi cheese500 g
- Red seedless grapes300 g
- Canned chickpeas (drained)400 g
- Harissa paste2 tbsp
- Honey1 tbsp
- Olive oil3 tbsp
- Fresh arugula150 g
- Fresh mint leaves0.5 cup
- Lemon juice2 tbsp
- Toasted pine nuts50 g
Instructions
- 1
Preheat your oven to 200°C. On a parchment-lined baking sheet, toss the grapes and chickpeas with 1 tablespoon of olive oil and a pinch of salt. Roast for 15-20 minutes until the grapes are slightly blistered and the chickpeas are crisp.
- 2
In a small bowl, whisk together the harissa paste and honey until smooth. Set aside for brushing the cheese.
- 3
Slice the halloumi into 1cm thick rectangles. Heat a non-stick pan over medium-high heat and fry the halloumi slices for 2 minutes per side until golden brown. During the last minute, brush both sides generously with the harissa-honey glaze.
- 4
In a large serving bowl, toss the fresh arugula and mint leaves with the remaining olive oil and lemon juice.
- 5
Top the greens with the warm roasted grapes, crispy chickpeas, and the glazed halloumi. Sprinkle with toasted pine nuts and serve immediately while the cheese is warm and soft.
Questions and answers
How long does Harissa-Glazed Halloumi & Roasted Grape Salad take?
About 35 minutes in total: 15 minutes prep and 20 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 10 ingredients: Halloumi cheese, Red seedless grapes, Canned chickpeas (drained), Harissa paste, Honey, Olive oil …. With Veloop you can add them all to your shopping list.
