Grilled Persimmon + Halloumi Salad

Adding fruit to salads is a new thing to me, and so far I’ve been loving it! Loving the unexpected sweetness it brings to a savoury dish, and how it just balances out something that could otherwise be too savoury or salty.

Especially when playing around with a cheese like halloumi.

Halloumi is actually one of my favourite cheeses. Eaten raw it’s overly salty and bland, but when grilled or pan-fried, it becomes deliciously crispy on the outside and soft and melty on the inside. It’s just awesome, and unlike any other cheese really.

Persimmon Halloumi Salad

This salad just has a lot going on. It’s herby, salty, and sweet, but it never feels like too much as all the flavours are working beautifully together so that nothing is overpowering or too intense.

By cooking the persimmon it becomes incredibly soft and brings out its natural sweetness, and the lemony and tangy flavour of the sumac ties it perfectly with salad. Mmmnmm. Then we’ve got the yummy salty-ness of the halloumi and the capers, which goes beautifully with the sweetness of the persimmon and the honey in the dressing.

Have I convinced you to make this yet?

Persimmon Halloumi Salad

Now, salad dressings can make or break a salad. Luckily, I just love this salad dressing. It’s now my go-to as it’s just so versatile and all the flavours are so well balanced, from the salty capers to the strong mustard to the amazing dill and the sweet honey. It’s just so easy to throw together and it really makes a salad come alive!

So I’ve used a few spices in this recipe. Sumac and zaatar might not be your common spices, but they bring such excitement and flavour to this salad. They’re herby, tangy, and lemony, so if you can’t get your hands on them simply sub for some lemon zest and thyme, but I definitely recommend getting them. You won’t regret it.

Persimmon Halloumi Salad

Persimmon + Halloumi Salad
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!
Recipe type: Healthy, Vegetarian, Gluten Free
Serves: 2-4
  • 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.
Persimmon Halloumi Salad