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Lime maple glazed halloumi salad with citrus, cucumber ribbons, Thai basil and crushed peanuts

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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins


For the lime maple glaze:

  • 4 tablespoons fresh lime juice
  • 4 tablespoons maple syrup
  • Salt and pepper to taste
  • 225 g or one pack, they vary a little unflavoured halloumi, sliced

For the salad:

  • 2 oranges peeled and sliced
  • 2 ruby grapefruits peeled and sliced
  • 2 Lebanese cucumbers mandolined lengthways or finely sliced lengthways
  • 1 bunch of Thai basil
  • Handful of toasted and crushed peanuts
  • Sea salt flakes and freshly cracked white pepper to taste
  • Neutral flavoured oil to drizzle (peanut is good with this flavour profile)


  • Combine the lime juice and maple syrup in a small saucepan over a low medium heat, and allow to cook for 15-20 minutes, stirring intermittently, until a syrup forms. It should be golden in colour. Season well, and remove from the heat before allowing to cool.
  • Once cooled, place the halloumi slices in the syrup, and move them about to combine. Leave them sit for 10-15 minutes.
  • While you’re waiting, prepare the salad by adding the ingredients to a large bowl. Save some Thai basil and peanuts to garnish, and gently toss the rest in a bowl.
  • To cook the halloumi, heat a nonstick pan over a medium high heat, and give it a little spray of oil. Shake each piece of halloumi to get rid of excess glaze, before putting them in the pan two at a time. Watch them very carefully – because they have a sweet glaze on them, they’re far more likely to burn. If in doubt, flip them – ugly halloumi is better than burnt halloumi.
  • To assemble, layer the citrus and cucumber on a large serving plate. Top with the halloumi, remaining Thai basil and crushed peanuts, sea salt and white pepper, and a good drizzle of the leftover glaze. Serve while warm.
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