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Chopped Salad with Panko-Crusted Halloumi
with corn / avocados / cucumbers / peaches

Active: 40 min Total: 40 min

Halloumi is a firm cheese that holds up well to heat and gets some added flavor and crunch with the addition of a maple-Dijon panko crust. This recipe can be made in the oven or air fryer. Add the warm, crispy halloumi to the top of a chopped salad with lots of flavors and textures.

Ingredients

Servings:
4
Metric
Maple-Dijon Panko Crusted Halloumi:
  • Cheese, Halloumi - 8 oz, 1" / 2.5 cm thick strips (sub tempeh or extra-firm tofu)
  • Cilantro leaves - 1 Tbsp
  • Butter - 3 Tbsp
  • Mustard, Dijon - 2 1/2 Tbsp
  • Maple syrup - 1 Tbsp
  • Soy sauce, low-sodium - 1 tsp
  • Panko breadcrumbs - 1/2 cup
  • Foil - for baking (used only if cooking in the oven)
Chopped Salad with Avocado, Corn, and Peaches:
  • Corn kernels, fresh or frozen - 1 cup (~½ cup per ear of corn)
  • Cucumbers - 6 oz, chopped
  • Peaches - 2, sliced
  • Avocados - 1, cubed
  • Mixed greens - 5 oz (sub baby spinach)
  • Shallot vinaigrette (ingredients listed separately) - 3 1/2 Tbsp
  • Almonds, sliced or slivered - 1/4 cup
Tangy Shallot Vinaigrette:
  • Shallots - 1 clove, diced
  • Vinegar, apple cider - 2 tsp
  • Vinegar, red wine - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Choose Cooking Method

Prep

  1. Halloumi / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together shallots, apple cider vinegar, red wine vinegar, and honey. Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
  3. Make crust - Chop cilantro. Soften butter in the microwave (~1 minute). Combine butter, mustard, maple syrup, soy sauce, panko, and cilantro. (Can be done up to 3 days ahead)
  4. Corn / Cucumbers / Peaches / Avocados - If using fresh corn, slice kernels off cobs and microwave until tender, 2 to 3 minutes. If using frozen corn, defrost. Prep other ingredients as directed.

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Make

  1. Heat oven to 425F / 218C degrees.
  2. Line a sheet pan with foil and brush with some cooking oil. Add halloumi slices in a single layer. Spoon crust over halloumi.
  3. Bake until crust is golden brown, 8 to 10 minutes.
  4. When halloumi is nearly finished, toss mixed greens with corn, cucumbers, peaches, and avocados. Toss with vinaigrette until dressed to your liking.
  5. Top salad with halloumi and almonds. Enjoy!

Prep

  1. Halloumi / Shallots - (If prepping right before cooking, get air fryer heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Whisk together shallots, apple cider vinegar, red wine vinegar, and honey. Add olive oil while whisking. Season with some salt. (Can be done up to 5 days ahead)
  3. Make crust - Chop cilantro. Soften butter in the microwave (~1 minute). Combine butter, mustard, maple syrup, soy sauce, panko, and cilantro. (Can be done up to 3 days ahead)
  4. Corn / Cucumbers / Peaches / Avocados - If using fresh corn, slice kernels off cobs and microwave until tender, 2 to 3 minutes. If using frozen corn, defrost. Prep other ingredients as directed.

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Make

  1. Heat air fryer to 350F / 190C degrees.
  2. Transfer halloumi to the basket of the air fryer. Cook for 5 minutes to get it started cooking.
  3. After 5 minutes (and working carefully because the basket of the air fryer will be hot), spoon crust over top of the halloumi. Continue cooking until crust is golden brown, 5 to 6 minutes more.
  4. When halloumi is nearly finished, toss mixed greens with corn, cucumbers, peaches, and avocados. Toss with vinaigrette until dressed to your liking.
  5. Top salad with halloumi and almonds. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (44)
Gluten-free (5)
Paleo (4)
Vegetarian (5)

Most Helpful

The salmon was delicious. My older son (6) ate an adult sized portion. My younger son (2) ate mostly peaches. :) I used a fine almond flour and think it would’ve been better with a coarser almond meal.

By: Sarah
Posted: Sep 02, 2020
Diet: Paleo
1 Helpful

30 reviews

Fantastic meal all around!

By: Jenna
Posted: Oct 12, 2020
Diet: Original
0 Helpful

This was delicious! The halloumi was such a great substitute. I love how summery it is. Peaches and corn! I wish I had subbed in tomatoes too.

By: Caitlin
Posted: Sep 20, 2020
Diet: Vegetarian
0 Helpful

The salmon topping is delicious!!!

By: Laura
Posted: Sep 16, 2020
Diet: Original
0 Helpful

Very quick to make. I halved the dijon and doubled the maple syrup to make it more tasty for the kids. They loved the salmon on rice with a little mayo mixed in. Didn't make this specific salad this time around.

By: Kristine
Posted: Sep 15, 2020
Diet: Original
0 Helpful

Made both versions! Salmon and Halloumi. Made with panko but likely just as good with almond meal. Will try next time

By: Markell
Posted: Sep 14, 2020
Diet: Vegetarian
0 Helpful

This was super delicious and will definitely make this again. Loved the salmon crust and the salad Was super tasty. We forgot to put the cheese in and didn’t miss it!

By: Laura
Posted: Sep 12, 2020
Diet: Original
0 Helpful