Persimmon + Halloumi Salad
Recipe type: Healthy, Vegetarian, Gluten Free
Serves: 2-4
This simple salad is bursting with flavour, ranging from tangy, to lemony, to sweet, and even salty. It's all happening in this bowl, and it all complements each other beautifully to create a dish that our tastes buds will love!
  • 1 block of halloumi cheese (sheep milk if you can get it)
  • ½ tablespoon zaatar spice mix
  • 1 persimmon
  • 1 teaspoons sumac
  • 1 teaspoon cracked black pepper
  • spinach
  • 1 tablespoon macadamia or olive oil, for pan frying
  • 1 tablespoons olive oil
  • 1 tablespoon water
  • ½ lemon, juiced and zested
  • 2 teaspoons drained capers
  • 1 tablespoon chopped dill
  • 1 teaspoon mustard
  • Pinch cracked black pepper
  • 1 tablespoon raw honey or maple syrup
  1. Start by making your dressing, so that the flavours get time to infuse and get to know each other. Simply add all the ingredients into a bowl or glass jar, stir, and set aside.
  2. Next, chop your halloumi into 1cm / 0.40in and season both sides with some pepper and zaatar, and set aside. Hull your persimmon, then chop into halves, then quarters, then eights, season both sides with some sumac, and heat half the oil in a grill or frying pan. When it’s hot enough place your persimmons in the pan and gently grill on both sides until softened. Remove from the heat onto a plate, add some more oil onto the pan, and add your halloumi. Resist the urge to move them around, as you want them to crisp! Leave on medium heat for about 1-2 minutes, and when the underside is nice and golden, flip around and repeat on the other side. Place cooked ones on a kitchen towel lined plate to drain off excess oil.
  3. To assemble the salad toss the spinach and persimmon together with half the dressing. Top with the cooked halloumi, and drizzle the dressing on top.
Recipe by Sprinkle of Green at