Honey Sesame Halloumi Spinach Salad

Name: Honey Sesame Halloumi Spinach Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 to 4 servings
Ingredients: 4 tablespoons fresh lemon juice, divided; 3 tablespoons olive oil, divided; 1 tablespoon tahini; 1 tablespoon plus 1 teaspoon honey, divided; 1 (15-ounce) can chickpeas, rinsed; 2 cups (12 ounces) cherry tomatoes, halved; 5 ounces baby spinach (about 5 packed cups); Salt; 8 ounces halloumi, cut into ½- to ¾-inch-thick slices, blotted dry; 1 tablespoon white sesame seeds

By Yasmin Fahr

Updated April 28, 2026

Julia Gartland for The New York Times. Food Stylist: Spencer Richards.

Media 1 of 1

Ready In: 20 min
Rating: 4(7)
Comments: Read comments

Golden slices of warm, honey-glazed halloumi crown this simple spinach-and-chickpea salad. Briny halloumi is balanced by a sweet honey glaze, and the crispy, crunchy exterior contrasts with the warm and melty center. Nutty notes swim throughout the dish, in both the sesame seeds and the lemon-tahini dressing that gets tossed with spinach, cherry tomatoes and canned chickpeas. Like most salads, this one invites creativity: Pickled red onions, sliced scallions (cooked in the pan with the halloumi or tossed in raw) or fresh mint or basil would all complement the flavors of the dish.

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:2 to 4 servings

4 tablespoons fresh lemon juice, divided
3 tablespoons olive oil, divided
1 tablespoon tahini
1 tablespoon plus 1 teaspoon honey, divided
1 (15-ounce) can chickpeas, rinsed
2 cups (12 ounces) cherry tomatoes, halved
5 ounces baby spinach (about 5 packed cups)
Salt
8 ounces halloumi, cut into ½- to ¾-inch-thick slices, blotted dry
1 tablespoon white sesame seeds

Ingredient Substitution Guide

Preparation

Step 1
In a large serving bowl, whisk together 3 tablespoons of lemon juice, 2 tablespoons olive oil, the tahini and 1 teaspoon honey until smooth. Toss in the chickpeas, tomatoes and spinach; season with salt and set aside.
Step 2
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat until hot. Add the halloumi to the pan; cook until the bottom is browned and it easily releases, 2 to 3 minutes. Use tongs to flip the halloumi and cook until just browned on the other side, about 1 minute more.
Step 3
Top the halloumi with the remaining 1 tablespoon lemon juice, 1 tablespoon honey and the sesame seeds, and shake the pan to mix it together. Continue to turn the halloumi over, using them to stir the liquid and honey together, until browned all over and coated with the glaze and any seeds in the skillet, 1 to 2 minutes more. (If the honey threatens to burn, remove from the heat.)
Step 4
Arrange the glazed halloumi on top of the salad and serve right away.