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Skillet Halloumi Salad
A skillet Mediterranean halloumi salad with spinach and bell peppers, finished with tahini and lemon juice, served over flatbread.
Ingredients
Instructions
Slice the halloumi and saute it over medium-high heat until well browned, about 4 minutes.
Add the spinach and bell peppers, cooking until softened, about 7 minutes.
Stir in the tahini and lemon juice for 2 minutes.
Warm the flatbread separately.
Let everything simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the flatbread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
