Spiced Halloumi and Charred Vegetable Salad

by Zarina
Spiced Halloumi and Charred Vegetable Salad

This salad is so simple and easy using a ready-made North African spice mix, ras el hanout, typically used in tagines and Moroccan food.  You can very easily grind your own spices and make the mix at home, but now it’s so widely available ready-made.  Depending on where you get your spice mix, they vary slightly, but most will include bold flavors like anise, nutmeg, ginger, cinnamon, cardamom, turmeric, pepper.  

Ras el hanout goes well with practically any fish, meat, or vegetable. Still, today, I have used it to marinate halloumi, paired with charred roasted vegetables and simple lemon honey and olive oil dressing, just bursting with flavor and so delicious.

Spiced Halloumi and Charred Vegetable Salad

Spiced Halloumi and Charred Vegetable Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g Halloumi Cheese
  • 1 tbsp Ras el Hanout Spice mix
  • Extra virgin olive oil
  • 1 Fennel sliced thin
  • 1 Red pepper diced into chunks
  • 4 Shallots cut into wedges
  • ½ Cauliflower cut into florets
  • ¼ Lemon
  • 1 tbsp Mint fresh chopped
  • 1 Garlic clove crushed
  • ½ tsp Honey
  • Sea salt
  • Pepper
  • Chilli flakes


  1. Pre-heat oven to 200°C
  2. Add vegetables to roasting in, drizzle with extra virgin olive oil, season with salt and pepper, give it a good mix, and roast for 20 minutes, turning halfway until charred, set aside.
  3. Combine lemon juice, 60ml olive oil, crushed garlic, honey, and chopped mint in a bowl and season with sea salt, pepper, and chilli flakes as desired 
  4. Slice the halloumi block into 12 pieces
  5. Coat the halloumi in a little olive oil and  thoroughly in the ras el hanout
  6. Add a little oil to a saucepan on medium-high heat and pan-fry the halloumi until golden for about 2 minutes on each side, set aside.
  7. Arrange vegetables on serving plate, top with halloumi, and drizzle lemon olive oil dressing
  8. Serve immediately 
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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