Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe

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pan fried halloumi salad on a plate with napkin and wooden spoon

Copycat Aroma Espresso Bar Fried Halloumi Salad Recipe

This fried halloumi salad combines halloumi cheese, arugula, cabbage and mushrooms in a juicy Asian inspired sauce. This copycat Aroma halloumi salad recipe draws inspiration from the popular Israeli Aroma Espresso Bar.

Course Appetizer, Salad

Cuisine Asian, Israeli, Middle Eastern

Keyword Aroma Espresso Bar, arugula, bell peppers, cabbage, carrots, cherry tomatoes, fall, gluten-free, halloumi, lettuce, mushrooms, vegetarian, winter

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 167kcal

Author Ksenia Prints

Equipment

1 Chef's Knife
1 Grill Pan
1 nonstick pan
1 Cutting Board
1 Salad Bowl

Ingredients

For Aroma halloumi salad

1 package halloumi cheese cut into ½ inch cubes or thin slices
2 tablespoon Tamari sauce or soy sauce
1 ½ teaspoon honey
¼ cup chopped parsley
½ head small cabbage thinly sliced
½ purple onion slivered
20 cherry tomatoes of various colors halved
1 handful arugula
1 handful lettuce diced into ribbons
4 mushrooms thinly sliced
½ red bell pepper thinly sliced
1 carrot julienned
1 teaspoon sesame seeds

For salad dressing

1 tablespoon honey
1 tablespoon mustard
½ lemon juice of
2 tablespoon olive oil
Salt and pepper to taste

Instructions

In a small bowl, whisk together 2 tablespoon Tamari sauce or soy with 1 ½ teaspoons of honey. Add 1 tablespoon of the mixture to a grill pan along with 1 tablespoon of oil, mushrooms and bell peppers, and saute for 2-3 minutes. Season with sesame seeds. The veggies should still retain their bite, so don’t overcook. Remove from the pan and set aside.
In a large bowl, combine lettuce and arugula leaves, carrot, cabbage, cherry tomatoes, onion, and parsley.
To the same pan, add cubed or sliced halloumi cheese, along with 1 tablespoon of the marinade. Fry for 2-3 minutes, turning from side to side to ensure all the sides are golden brown. Remove from heat.
To the bowl with the vegetables, add the cooked mushrooms and peppers that you fried at the beginning and the pan-fried halloumi cheese. Sprinkle with a little sesame seeds, and season with salt and pepper to taste.
In a small jar, make the salad dressing: 1 tablespoon of honey, 1 tablespoon of mustard, juice of half a lemon, 2 tablespoon olive oil, a pinch of salt and pepper.
Pour salad dressing onto the salad, mix and serve immediately.

Nutrition