This Grilled Apricot and Halloumi Salad combines sweet and salty flavours with a zesty dressing, offering a nutrient-packed, low-carb option for a light lunch or side dish.
Prep Time | 15 mins |
Cook Time | 10 mins |
Meal Type | Lunch, Side Dish |
Servings | 2 |
Carbs | 13 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Zucchini:
Low in carbs and rich in vitamin C, it’s a great addition for hydration and immune support.
Fresh Apricots:
Naturally sweet and high in antioxidants and vitamin A, supporting skin health.
Halloumi:
Protein-rich and salty, it adds satisfying flavour and texture.
Mixed Salad Greens:
A blend of rocket, spinach, and radicchio provides fibre, iron, and essential nutrients.
Pine Nuts:
These toasted nuts bring crunch and healthy fats to balance the dish.
Zesty Dressing:
Lemon and Dijon mustard add a refreshing, tangy flavour while keeping the salad light.
Low Carb Grilled Apricot and Halloumi Salad
This flavourful salad is beautifully sweet and salty. It’s practically a meal on its own!
Ingredients
- 1 medium-sized zucchini, sliced lengthwise
- 2 apricots, freshly halved and pitted
- 125 g halloumi cheese, sliced
- ¼ red onion, thinly sliced
- 1 red chili, thinly sliced; adjust to taste
- 1 tbsp extra virgin olive oil
- salt and pepper, to taste
- 2 cups mixed salad greens, rocket, spinach, radicchio or your choice
- ½ tsp dried oregano
- 1 tbsp pinenuts, toasted; optional, for garnish
- ½ tbsp mint, freshly chopped; optional, for garnish
Zesty Dressing:
- 2 tbsp extra-virgin olive oil
- ½ lemon, juiced
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- salt and pepper, to taste
COOK MODE
Instructions
- Preheat a grill or griddle pan over medium-high heat.
- In a large bowl, toss the zucchini slices, apricot halves, red onion and chilli with ½ tablespoon of olive oil. Season with salt and pepper.
- Grill the zucchini slices for about 3-4 minutes per side or until they have nice grill marks and are tender. Remove and set aside.
- Grill the apricot halves for 2-3 minutes each side until slightly caramelised. Remove and set aside.
- In the same bowl, toss the halloumi slices with the remaining ½ tablespoon of olive oil. Grill the halloumi for 1-2 minutes per side or until golden brown and slightly crispy.
- While the halloumi is grilling, arrange the mixed salad greens on serving plates.
- Once the halloumi is cooked, assemble the salad by placing grilled zucchini, apricots, halloumi, red onion, and chilli over the salad greens.
- In a small bowl, whisk together the Zesty Dressing ingredients: extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic salt, and pepper.
- Drizzle the zesty dressing over the salad. Sprinkle with dried oregano and toasted pine nuts if using. Garnish with chopped fresh mint if desired, and serve immediately.
Nutrition (per serve)
Net Carbs: 7.5gProtein: 9.5gFat: 20gFiber: 2gCalories: 244kcal
We both really enjoyed this salad and as I made the full amount, we had leftovers for lunch the next day. And the ‘Easy Coconut Shrimp’ was great with it. Thank you, loved both recipes.
Thanks for your lovely review, Leone! We’re so glad you both enjoyed the salad, and it’s great to hear the leftovers made for an easy lunch the next day. Pairing it with the Easy Coconut Shrimp sounds absolutely delicious too. Thanks for sharing!
– DD Team
Thanks for the lovely feedback, Leone! We’re delighted you enjoyed the salad and found it just as tasty the next day. And pairing it with the Easy Coconut Shrimp sounds like a winning combination. Thanks for sharing your serving inspiration! – DD Team