This delicious Lemony Broccoli Salad With Halloumi Cheese is a light, crispy, and refreshing salad. Packed with healthy nutrients such as fiber, protein, fats, and lots of greens, this salad is sure to be a hit. It’s gluten-free and modified vegan.
Summer is just around the corner and I got the perfect salad for you. It’s so light but packed with a punch of flavors including lemon, basil, mint, parsley, and so much more. It’s the most delicious salad perfect for those hot days you don’t feel like doing much cooking.
This salad can be made ahead of time and ready to serve. It’s gluten-free and can be made 100% vegan/plant-centric by omitting the cheese. You can also sub for a vegan feta cheese if you’d like. Let’s take a look at the ingredients…
Ingredients Used
- Broccoli
- Scallions
- Shallot
- Cherry Tomatoes
- Basil
- Mint
- Parsley
- Pumpkin Seeds
- Quinoa
- Halloumi Cheese
- Lemon
- Cucumber
- Celery
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To Make
I roasted half of the broccoli and left the other half to be eaten raw because I wanted the texture of both for the salad. You can simply roast them all or leave them to be eaten raw. Just be sure to chop them up into small pieces.
Then, add in all the ingredients into a bowl and top with some fried halloumi cheese. The cheese itself can be made right before serving and takes just a couple of minutes per side. It adds a nice flavor and color to the salad.
There you have it, simple, easy, and delicious. So perfect for a dessert or a grab-n-go breakfast. If you try this recipe, let me know what you think by commenting below.
Recipes:
There you have it, simple, easy, and delicious. So perfect for a weeknight summer meal. If you try this recipe, let me know what you think by commenting below.
Lemony Broccoli Salad With Halloumi Cheese
Lemony Broccoli Salad With Halloumi Cheese
Ingredients
- 3 heads of broccoli
- 3 scallions sliced
- 1 shallot diced
- 1-2 celery sliced
- ½ cucumber diced
- 1 cup cherry tomatoes halved
- ¼ cup parsley rough chopped
- ¼ cup basil rough chopped
- ¼ cup mint rough chopped
- ⅓ cup toasted pumpkin seeds
- ¾ cup cooked quinoa
- 1½ lemons juiced
- halloumi cheese sliced
- 4 tbsp olive oil plus 1 tbsp for broccoli
- salt and pepper to taste
Instructions
- Preheat the oven to 400°
- Chop up the broccoli into small pieces. add half of the broccoli into a bowl. Add the other half onto a baking sheet with 1 of tbsp olive oil, salt, and pepper. Roast for about 15 minutes.
- Into the large bowl with the raw broccoli, add in the cooked quinoa, scallions, shallot, celery, cucumber, tomatoes, parsley, basil, mint, and pumpkin seeds.
- In a skillet set to medium-high heat, add about a pea size of olive oil. Then, add the sliced cheese and cook for about 4 minutes per side.
- Toss the roasted cooked broccoli into the large bowl. Then add the lemon juice, salt, pepper, and olive oil.
- Pour into bowl and top with the cheese and enjoy!