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Fried Haloumi Salad
  • Prep
  • Total
  • Serving

Fried Haloumi Salad with avocado, citrus and couscous

Fresh, quick and easy. This Pan Seared Haloumi and Couscous Salad is a menu game-changer! Complete with Haloumi, fresh herbs, citrus fruit, pickled red onions, this salad is the perfect appetizer or main for your restaurant menu. You can’t go wrong with this one. 

Recipe courtesy of Chef Dwight Smith


Pan Seared Haloumi

  • 200 g Saputo Haloumi Block Format (1.6 kg), sliced into 4-6 even pieces
  • 1/4 cup Olive Oil
  • 1/2 tsp Salt

Couscous Salad

  • 2 tsp Vegetable bouillon
  • 1 cup Water
  • 1 and 1/2 cups Couscous
  • 1/4 bunch Fresh cilantro, chopped
  • 2 sprigs Fresh mint
  • 1 Navel orange, segmented and juiced
  • 1 grapefruit segmented and juiced
  • 1/2 tsp Salt, to taste

Pickled Red Onions

  • 2 Whole Red Onion
  • 1 cup Red wine vinegar
  • 1/2 cupWhite sugar
  • 1 cup Water


  • 1/3 cup Remaining navel orange, juiced
  • 1/4 cup Remaining grapefruit, juiced
  • 1/2 Lemon, juiced
  • 2 tbsp Olive Oil
  • 1/2 tspSalt, to taste


  • 1/2 tbsp Olive Oil
  • 1/2 Avocado


  1. For the Pan Seared Haloumi: In a medium sized, non-stick frying pan on medium high heat, add your olive oil. Allow to heat for one minute Then carefully add your Saputo Haloumi. Sear for 2 minutes per side or until it reaches a beautiful golden brown. Remove from the pan, pat dry, season to taste and set aside.
  2. For the Couscous: Bring water to a boil, add in vegetable bouillon and allow it to dissolve. Add your couscous and give it a quick stir then put on a tight-fitting lid. This steam that’s created will thoroughly cook your grains for approximately 15 minutes. Once fully cooked, remove the lid and fluff with a fork. 
  3. Add your chopped herbs, fresh citrus fruits and dressing. Mix this thoroughly so all ingredients are well combined.
  4. For the Pickled Red Onions: In a small pot bring sugar, water and vinegar to a boil. Add red onions to a small bowl and pour the boiling liquid on top. 
  5. Cover tightly with plastic wrap and allow it to cool to room temperature. The residual heat from the pickling liquid will cook the onions.
  6. For the Dressing: In a medium-sized bowl, squeeze out the remaining juice from the orange and grapefruit.  Add the juice from half a lemon, 2 tablespoons of olive oil and a pinch of salt. Whisk and set aside.
  7. For Assembly: Place Saputo Haloumi on the bottom of the plate and top with couscous salad. Finish with pickled onions and avocado. Drizzle of good quality olive oil. 


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