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+ servings

Fried Halloumi & Black Bean Salad

A vegetarian halloumi salad with a Mexican twist, this is a filling bowl that you can make a meal out of! With a creamy, herby avocado dressing and deliciously seasoned fried halloumi cheese, this protein packed meatless lunch will not leave you hungry.
4.67 from 15 ratings


  • 1 head of romaine lettuce, chopped
  • 1 can of black beans, rinsed and drained
  • ½ red bell pepper, chopped
  • 200 g (7 oz) cherry tomatoes, quartered
  • 250 g (8.8 oz) halloumi cheese, sliced into squares or strips
  • 2 tsps of fajita or taco seasoning, or to taste
  • 1 avocado, chopped
  • Optional toppings: chopped spring onion / green onion, fresh cilantro / coriander to mix in

Avocado Dressing

  • ½ an avocado
  • 1 spring onion / green onion*
  • 1 big handful fresh cilantro / coriander
  • 1 lime, juiced
  • 2 Tbsp olive oil
  • 2-4 Tbsp water


  • First prepare your dressing by blending all ingredients until smooth.
  • Combine your lettuce, beans, peppers, and tomato in a bowl. Toss to combine. You can dress the salad in the bowl now, or save it to drizzle on top.
  • Fry your halloumi. Heat a layer of olive oil in a large frying pan. Add halloumi to the pan, sprinkle with fajita or taco seasoning, and fry until golden on each side, turning regularly so that it doesn't burn.
  • Dish your salad into bowls and top with the halloumi. Drizzle with the dressing if you didn't include it directly in the bowl, and top with the extra coriander / cilantro and spring onion.


This serves 2 as a main meal or 4 as a side dish.
*If you'd prefer a milder flavor, just use the green end and discard the white end which is a stronger, more onion-y flavor.
Serving: 1g, Calories: 625kcal, Carbohydrates: 55g, Protein: 20g, Fat: 41g, Saturated Fat: 7g, Polyunsaturated Fat: 31g, Cholesterol: 13mg, Sodium: 365mg, Fiber: 27g, Sugar: 9g