The first time I shredded halloumi instead of slicing it, the kitchen smelled like something between toast and a cheese shop window. It’s an easy thing to try on a quiet Saturday afternoon when you have nothing better to do with a block of cheese.
This salad is built around those crispy crumbs. They remind me of pangrattato — toasted bread crumbs Italians scatter over everything — except this version is 100% cheese. Golden, salty, and they stay crisp for days if you keep them separate.
Why shredded halloumi works
Halloumi is a firm brined cheese from Cyprus that holds its shape when heated. Most cheeses would melt into something soft; halloumi develops a golden crust while staying chewy inside. Shred it with a box grater, toss the pieces into a hot pan, and you get these little nuggets of crispy rubble.
I keep a batch in the fridge now and sprinkle them on pasta, soups, roasted vegetables — I’m still figuring out where else they’d work. A mac and cheese topping might be next.
The salad
This is what I call a spoon salad: small pieces of everything so each bite has a bit of kale, rice, onion, pine nuts, and halloumi crumbs all together. It’s more convenient than reaching for one thing at a time.
I use 5 tightly packed cups of curly kale leaves, chopped into pieces about 1 to 1.5 cm wide. The chewy grains of cooked rice pair well with the crispy halloumi — I tried chickpeas and quinoa, but the crispiness got lost against their heartier texture.
Red onion adds brightness. Dill makes it feel a little special, though parsley works just as well. Toasted pine nuts are optional but worth the extra step for that nutty layer scattered through the bowl.
The dressing
Spoon salads have lots of surface area to coat, so they need more dressing than a typical leafy salad. I keep the oil reasonable by using three tricks that work every time:
- Honey — just 1 teaspoon takes the sharp edge off the vinegar.
- Dijon mustard — half a teaspoon thickens it so the dressing clings without extra oil.
- Apple cider vinegar — milder than some vinegars, so you can use more without making everything taste sour. White or red wine vinegar work as substitutes too.
I put 3 tablespoons of apple cider vinegar to a third cup of extra virgin olive oil, plus 1 teaspoon honey, half a teaspoon Dijon mustard, one finely grated garlic clove, quarter teaspoon salt, and an eighth teaspoon black pepper. Shake it in a jar and let it sit while you prep the rest — gives the garlic time to blend.
How to make it
- Dressing first. Put all dressing ingredients in a jar, shake until combined. Set aside.
- Shred the halloumi. Use a standard box grater on 225 grams of halloumi. Leave the shreds on the cutting board — they’re fragile and easier to handle without transferring them into a bowl first.
- Toast pine nuts. In a large non-stick skillet over medium heat, no oil needed, toast quarter cup of pine nuts for 3 minutes until golden spots appear. Transfer to a bowl immediately.
- Crispy halloumi crumbs. Return the pan to medium-high heat with 1 and a half tablespoons olive oil. Add the shredded halloumi once hot. At first they’ll look watery — that’s normal. As the water evaporates, they turn golden. Stir regularly for about 5 minutes until mostly deep golden but not brown. Transfer to a bowl while you dress the kale. They crisp up more as they cool.
- Massage the kale. Put the kale and quarter red onion (very finely sliced) in a bowl. Pour over about 2 tablespoons of dressing, then use your hands to massage and scrunch the leaves. This softens them — don’t hold back.
- Toss everything together. Add 3 cups cooked white rice, quarter cup chopped dill, most of the pine nuts, and the remaining dressing. Toss well.
- Plate up. Spread the salad in a wide shallow bowl — more surface area means more crispy halloumi coverage. Cover with the halloumi crumbs and reserved pine nuts.
The golden hour
Sunday evening, soft light through the kitchen window. A bowl of this salad on the table, a soft-boiled egg cracked open on top. The halloumi crumbs still crackle when they hit the plate.
FAQs
Does the halloumi stay crispy?
Yes — if you keep it in a separate container, the crumbs stay fully crispy for days. For meal prep, pack the dressed salad (undressed rice and toppings mixed but no dressing added) with dressing and halloumi on the side. Dress and top right before eating.
Can I serve this warm?
Yes. Use warm rice instead of cooled, or microwave the whole salad briefly (before adding the crispy halloumi). I’ve enjoyed it both warm and at room temperature — it works all year round.
What if I don’t have curly kale?
Tuscan kale (cavolo nero / lacinato) works great. Baby spinach also works but toss it in dressing instead of hand-scrunching — the leaves are too tender for massaging.
How long does a soft-boiled egg take?
Bring water to a boil, lower in cold eggs from the fridge, reduce heat slightly so the water still bubbles gently. 8 minutes, then plunge into cold water.
Serving and meal prep notes
This serves 4 as a light main (top with a soft-boiled egg for protein) or 5 to 6 as a side dish. The nutrition per serving is about 606 calories: 38 grams carbs, 17 grams protein, 43 grams fat.
For meal prep at work, the halloumi crumbs are the star — they stay crispy in their own container for days. Bring everything else together but don’t dress until you’re ready to eat. Room temperature or briefly microwaved both work well.
A note from Luna: There’s something honest about a salad that sounds as good as it looks. The crunch of those halloumi crumbs hitting the bowl is the kind of small kitchen moment I always remember.