Honey Sesame Halloumi Spinach Salad
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.
- 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