Blueberry Burnt Halloumi Crunch (Printable Page)
# What You 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
# How to Make It:
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.
# Helpful Tips:
01 -
For extra crunch, add toasted seeds or croutons.
02 -
Substitute baby spinach or mixed greens for arugula if preferred.
03 -
The glaze can be made ahead and refrigerated for up to 3 days.
04 -
Pair with a crisp Sauvignon Blanc or a dry rosé.