Crispy buffalo halloumi salad

Step by Step

Step 1

Add the carrot sticks, celery, parsley, and onion to a large bowl. Whisk the white wine vinegar, olive oil, lemon juice, honey, and salt to a separate bowl. Pour the mixture over the vegetables and toss to coat. Transfer the bowl into the refrigerator.

Step 2

Next, prepare the buffalo sauce. Add the Franks, butter, and honey to a small saucepan and bring to a gentle simmer. Whisk and remove from heat.

Step 3

Heat avocado oil in a large skillet over medium/high heat. Add the halloumi to the skillet. Halloumi releases liquid before it browns, so give the first side a few extra minutes to brown. Gently move the halloumi around so it doesn’t stick to the pan.

Step 4

Flip the halloumi on all sides. Remove from the skillet and toss with the buffalo sauce. Let it rest for at least 5 minutes.

Step 5

Top the carrot and celery salad with the buffalo halloumi, blue cheese crumbles, and blue cheese dressing. Enjoy immediately.

Tips and Warnings

I prefer to cut the carrot sticks, but you can use precut matchstick carrots.
Most major grocers carry halloumi in 8.8 oz. packages, so you will need 2 for this recipe. If you find halloumi in different sized packaging, this recipe does not need to yield 17.6 oz. of halloumi exactly — anything close to that amount will be just fine.
You can use pre-marinated halloumi or plain halloumi.
Halloumi can get pretty sticky depending on what pan is used. I suggest using a non-stick pan. If you don’t have one, just be sure to watch the halloumi closely so it doesn’t stick to the pan.