
Let’s talk about one of my absolute favourite things in life: halloumi cheese. Seriously, if I could eat it with anything and everything, I totally would, no hesitation! 😄
This warm spinach and halloumi salad is one of those dishes that’s super simple, but somehow feels fancy and comforting at the same time. You’ve got golden, crispy slices of halloumi (yum!) paired with wilted spinach and whatever extras you love – maybe cherry tomatoes, red onion, or a sprinkle of nuts or seeds for crunch.
It’s vegetarian, satisfying, and perfect for when you want something quick, warm, and delicious… without spending hours in the kitchen.
So now I’m curious – what’s your go-to cheese obsession?
Ingredients: (for 2 servings)
- 400 g halloumi cheese (I had it with basil)
- 350-400 g fresh spinach
- 20 cherry tomatoes
- 4 cloves garlic
- a little bit of mustard
- a little bit of olive oil
- salt + pepper
- 40 g butter

Preparation:
Start by washing all the vegetables. Slice the tomatoes in half, rinse the spinach thoroughly, and drain it well. Cut the halloumi cheese into slices about 1 cm thick, slice the bell pepper into strips, and peel and crush the garlic cloves.

In a large wok, melt the butter. Once it’s hot, add the tomatoes and sauté them for 1–2 minutes until slightly browned. Add the bell pepper and cook for another 2–3 minutes, stirring occasionally. Gradually add the spinach, seasoning with salt and pepper as you go. Cook for a few more minutes, stirring now and then, until the spinach is well wilted and most of the liquid has evaporated.
Stir in the crushed garlic, mix everything well, and let it simmer for another couple of minutes before turning off the heat.
Meanwhile, in a separate pan lightly brushed with olive oil, grill the halloumi slices until golden brown on both sides.

Using a slotted spoon, drain well and divide the cooked spinach between two plates. Place the slices of halloumi browned on the pan next to it and serve.

If you try the recipe, let me know how you liked it! 😊
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