15 minsLunch

Seared halloumi and grapefruit salad

Makes: four servings
Makes: four servings


  • 2 grapefruits
  • 1 tsp cumin seeds
  • ¼ cup olive oil
  • 1 tsp honey
  • 8 oz halloumi
  • 3 ½ tbsp chopped mint
  • 3 ½ tbsp chopped cilantro
  • 1 butter lettuce head
  • ⅓ cup sliced almonds


  1. Peel grapefruit. Juice half into a bowl, and separate other half into segments.

  2. In a small skillet, heat cumin seeds over a low heat while stirring, about 1 minute. Pour into the bowl of grapefruit juice.

  3. Whisk 8 tsp olive oil and the honey into the bowl. Add salt to taste. Set aside.

  4. Cut halloumi into 1/4-inch-thick slices. Heat remaining 4 tsp olive oil in a skillet and add halloumi. Cook over medium heat until golden, about 3 minutes, then flip and repeat. Remove to a plate lined with a paper towel, then tear into smaller chunks.

  5. Finely chop mint and cilantro. Wash and dry butter lettuce and tear into bite-sized pieces. Toss all three in a large bowl with the dressing. Scatter grapefruit segments, halloumi and sliced almonds over the salad.