Blueberry Burnt Halloumi Crunch (Printable Version)
Crispy halloumi meets blueberries, arugula, pickled onions, and tangy glaze in a fresh Mediterranean-inspired salad.
# What You'll Need:
→ For the Salad
01 - 225 g halloumi cheese, cut into 1.5 cm cubes
02 - 100 g fresh arugula (rocket)
03 - 125 g fresh blueberries
04 - ½ small red onion, thinly sliced
05 - 60 ml apple cider vinegar
06 - 1 tsp sugar
07 - ½ tsp salt
08 - 1 tbsp olive oil
→ For the Blueberry-Balsamic Glaze
09 - 80 g fresh blueberries
10 - 60 ml balsamic vinegar
11 - 1 tbsp honey or maple syrup
12 - Pinch of salt
→ To Finish
13 - Freshly ground black pepper, to taste
14 - Optional: Toasted chopped pistachios or walnuts
# Steps to Follow:
01 - In a small bowl, combine the sliced red onion, apple cider vinegar, sugar, and ½ tsp salt. Let sit for at least 15 minutes while you prepare the other components.
02 - In a small saucepan, combine 80 g blueberries, balsamic vinegar, honey (or maple syrup), and a pinch of salt. Simmer over medium heat, stirring occasionally, until reduced and syrupy, about 6–8 minutes. Mash the berries gently, then strain the sauce through a fine mesh sieve. Set aside to cool.
03 - Pat the halloumi cubes dry. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the halloumi and cook, turning often, until golden and deeply caramelized on all sides, about 5–6 minutes. Remove from heat.
04 - Arrange arugula on a large platter or individual plates. Top with charred halloumi, fresh blueberries, and drained pickled red onions. Drizzle generously with the blueberry-balsamic glaze.
05 - Sprinkle with black pepper and optional toasted nuts. Serve immediately while the halloumi is still warm.
# Additional Tips::
01 -
- Bursting with sweet and tangy contrasts and perfect for showing off summer berries
- Uses everyday ingredients yet feels gourmet and truly special
- Ready in just thirty minutes with easy steps from start to finish
- Naturally gluten free and vegetarian so it works for most diets
02 -
- Packed with protein and antioxidants from both halloumi and blueberries
- Naturally gluten free with no bread or flour in sight
- Halloumi stays chewy and golden even after cooling making it ideal for picnics