Name: Radicchio Salad with Grilled Halloumi
Prep time: 10 min
Total time: 18 min
Yield: serves 4 people (side) or 2 mains
Cuisine: Slovenian
Ingredients: 200 g (1/2 pound) radicchio; 150 g (2/3 cup) Pinto beans, canned and drained; 250 g (1/2 pound) Halloumi cheese; 1 tsp olive oil (for cheese); 1 tbsp pinenuts; 1 tsp olive oil (for Pine Nuts); 60 ml (1/4 cup) olive oil; 2 tbsp lemon juice; 1 tsp honey; 1/4 tsp thyme; 1/4 tsp oregano

Radicchio Salad with Grilled Halloumi

In wintertime and early spring, there’s not a lot of fresh lettuce available. It’s good to have a delicious alternative on hand. We love making radicchio salad. It’s seasonal, it’s delicious, and it’s good for you. This Radicchio salad has a lot of goodness in it. We have beans, grilled Halloumi cheese, and toasted pinenuts. The dressing is homemade and made with lemon juice, olive oil, seasoning, and honey. Honey will add a tiny bit of sweetness that balances the radicchio beautifully. It’s such a delicious and good-looking salad.

Fresh and Colorful Radicchio Salad

These are the top reasons why this salad is regularly on our menu:

it is fresh, light, and crunchy
we have a beautiful combination of slightly bitter radicchio, sweet honey, and fresh lemons
the perfect addition is the grilled Halloumi cheese
serve as a light lunch or delicious side dish
it's gluten-free and vegetarian
an easy recipe made in under 20 minutes

Ingredients that make this Radicchio Salad fabulous

All the ingredients in this salad are easily accessible and delicious. You can find the whole recipe below. Here's a short description of our ingredients and possible substitutes.

Radicchio - use red radicchio, the smaller and younger, the better this salad.

Halloumi - choose your favorite grilling cheese. We love Halloumi cheese, and it adds the perfect amount of saltiness and protein.

Beans - we used canned and drained brown beans. Varieties like Borlotti or Pinto beans work great. You can use dried beans and cook them at home too.

Pine Nuts - they add some crunchiness and texture. Feel free to use sunflower seeds, sesame seeds, or nuts like walnuts or pecans.

Dressing - this homemade salad dressing is made with olive oil, lemon juice, herbs, and honey. Honey is what makes all the difference. It adds a bit of that delicious natural sweetness that balances the radicchio beautifully.

What to serve with Radicchio Grilled Halloumi Salad

We can serve the Radicchio Salad with Grilled Halloumi as a light vegetarian main dish for two, or serve it as a side for four people. We love serving it with any of these:

Storing

Feel free to store the Radicchio Salad with Grilled Halloumi in an airtight container in the fridge for up to 1 day.

Try these wonderful salad recipes too

Ingredients

salad

200 g (1/2 pound) radicchio

150 g (2/3 cup) Pinto beans, canned and drained

250 g (1/2 pound) Halloumi cheese

1 tsp olive oil (for cheese)

1 tbsp pinenuts

1 tsp olive oil (for Pine Nuts)

dressing

60 ml (1/4 cup) olive oil

2 tbsp lemon juice

1 tsp honey

1/4 tsp thyme

1/4 tsp oregano

Tools and equipment

sieve

bowl

grill pan

paper towels

METHOD

salad

Clean the radicchio and break into individual leaves. Add to a bowl along with the drained Pinto beans.
Grilled Halloumi

Cut the Halloumi into 1/2-inch or 1 cm thick slices. Pat dry using a paper towel. Place a grill pan with olive oil over high heat. Add the Halloumi cheese and pan-fry on each side for 2-3 minutes or until grilled and golden-brown.
dressing

Stir to combine the olive oil, lemon juice, honey, thyme, and oregano in a bowl. Season with salt and pepper to taste. Add a tablespoon of water, stir, and pour over the radicchio in the bowl. Toss to combine.
pan-fry the Pine Nuts

Add a teaspoon of oil into a pan along with the pinenuts. Pan-fry until golden brown. Transfer the pinenuts to a paper towel to get rid of any excess oil.
serve

Arrange the salad over a plate. Add Grilled Halloumi on top and sprinkle with toasted Pine Nuts. Serve as a fresh side or a light vegetarian meal.

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Radicchio Salad with Grilled Halloumi