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Grilled Halloumi + Pumpkin Salad with Honey and Za’atar

  • Total Time: 10 minutes
  • Yield: 5 1x
  • Diet: Gluten Free


Units Scale
  • 500 g Kent pumpkin, skin removed, cubed
  • 1 tsp salt
  • 250 g halloumi sliced thinly
  • 2 tbsp honey
  • 80 g almonds
  • 1 tbsp Za’atar
  • 1/4 cup fresh mint (optional)
  • 5 cup mixed greens e.g. Rocket, baby spinach


  1. Preheat the oven to 200c/390f. Place pumpkin on a lined baking tray, sprinkle with salt and bake for 45 minutes.
  2. Remove from over and add halloumi pieces and almonds, drizzle with honey and sprinkle with za’atar. Return to oven and bake for further 10 minutes.
  3. Once the halloumi has browned, remove from oven, add mint leaves and serve on bed of leafy greens. Drizzle lightly with honey and extra virgin olive oil.


*Za’atar is a middle eastern spice that pairs beautifully with halloumi and honey. You can purchase it from the spice section of any good supermarket.

  • This recipe was created in collaboration with Dairy Australia because I believe every person should feel good about eating cheese. You should never for eating cheese, or any food for that matter! #nofoodguilt
  • If adding chicken, buy 500-750g (1.1lb – 1.6lb) of chicken breast, drizzle with extra virgin olive oil, sprinkle with salt and roll in za’atar and add to the oven when you add the halloumi.
  • Prep Time: 10 mins