Fried Cheese Salad


  • Makes4 to 6 servings
Fried Cheese Salad

Photography by Suech and Beck. Excerpted from A Generous Meal by Christine Flynn. Copyright © 2023 Christine Flynn. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.

I do not crave salad because it’s healthy; I crave it because it tastes good. In fact, my only objective in making a salad is that it be as delicious as possible. This is the kind of salad that makes people who hate kale come back for seconds, so don’t hesitate to double the recipe. —Christine Flynn


  • 7 oz Halloumi cheese, sliced about 1/2-in. thick

  • 2 tbsp extra-virgin olive oil, divided

  • 2 bunches kale, washed and torn into bite-sized pieces

  • Pinch of salt

  • 3 cups soft fresh herbs, such as dill, mint and flat-leaf parsley

  • 1 lemon, quartered and thinly sliced with seeds removed

  • 1/2 cup Tahini Dip, see Kitchen tip

  • 1/4 cup Dukkah, see Kitchen tip


  • Blot the halloumi slices dry with paper towels. Line a plate with fresh paper towels.

  • In a large skillet over high heat, warm 1⁄2 tbsp of the olive oil, until it just starts to shimmer. Lay the halloumi slices in the pan. Sear each side until golden brown, about 1 to 2 min per side. Transfer the seared halloumi to the prepared plate.

  • Place the kale in a large bowl. Drizzle with the remaining 1 1⁄2 tbsp olive oil. Add the salt. Using your hands, massage the kale until it is evenly coated in the oil and has softened.

  • Tear the halloumi into bite-size pieces. Add it to the bowl with the kale. Add the soft herbs and lemon slices, and then dress with Tahini Dip and Dukkah to taste. To avoid bruising the herbs, toss gently to combine. Make sure the kale is evenly coated. Serve immediately.

  • Store leftovers in an airtight container in the fridge for up to 2 days.

Kitchen tip

Make Tahini Dip by placing 1 cup tahini, juice of 1 lemon and 1/2 tsp salt into a high-speed blender. Pulse a few times to combine. Then, with blender running on high, stream in 2 tbsp ice water until fully combined. Leftover dip will keep in an airtight container in the fridge for 1 week.

Kitchen tip

Dukkah is a blend of warm spices, seeds and nuts traditional to Egypt. Find it online, at specialty grocers or spice shops. Make your own by toasting 2 tbsp each cumin and coriander seeds, 1 tbsp fennel seeds and 2 tsp black peppercorns in a hot dry pan until fragrant. Transfer to a blender, pulse, then add 2/3 cup toasted hazelnuts, 1/3 cup toasted almonds and 2 tsp salt. Pulse until mixture becomes a coarse meal; transfer to a glass jar and keep in fridge until ready to use.

This recipe is excerpted from A Generous Meal by Christine Flynn.

This recipe is part of a collection of spring-ready entertaining recipes by Christine Flynn.

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