Grilled Halloumi + Pumpkin Salad with Honey and Za'atar

healthy halloumi pumpkin salad recipe

I love halloumi, especially when it's baked. My favourite way to eat halloumi is grilled with a drizzle of honey and sprinkled with za'atar. So I created this healthier version by adding in deliciously sweet pumpkin for more veg (hello antioxidants, vitamin C, fibre etc)! 

This one-tray wonder is an incredibly simple and delicious way to incorporate halloumi into your every day eating. You can serve it hot or cold.

You don't have to feel guilty about having halloumi - or any cheese for that matter! It's got plenty of calcium, protein, and nutrients. It's also very satiating and tasty so healthy eating becomes more enjoyable.

Because when healthy eating is enjoyable, you don't need to rely on your willpower. 

Want a complete and balanced tasty dinner?

Add chicken! Rub chicken breasts with extra virgin olive oil and sprinkle both sides with salt and roll in za'atar. Add to the tray when you add the halloumi! Viola. A healthy, balanced dinner is ready in one tray. 

TIP: This is a great recipe to make on the weekend - ready for a busy week ahead. If you batch cook this on the weekend, double the recipe and you’ll find it easier to pull together plenty of healthy options. 

Healthy Meat-Free Monday Recipe

Grilled Halloumi + Pumpkin Salad with Honey and Za'atar

Serves: 5

Prep time: 10 minutes

Cooking time: 55 minutes


  • 500g/1.1lb Kent pumpkin, skin removed, cubed
  • 1 teaspoon salt
  • 250g/8.8oz halloumi sliced thinly
  • 2 tablespoons honey
  • 80g/3oz almonds
  • 1 tablespoon Za’atar*
  • ¼ cup fresh mint (optional)
  • 5 cups mixed greens e.g. Rocket, baby spinach

NOTE: If adding chicken, buy 500-750g (1.1lb - 1.6lb) of chicken breast, drizzle with extra virgin olive oil, sprinkle with salt and roll in za'atar and add to the oven when you add the halloumi. 

*Za’atar is a middle eastern spice that pairs beautifully with halloumi and honey. You can purchase it from the spice section of any good supermarket.


  1. Preheat the oven to 200c/390f. Place pumpkin on a lined baking tray, sprinkle with salt and bake for 45 minutes.
  2. Remove from over and add halloumi pieces and almonds, drizzle with honey and sprinkle with za’atar. Return to oven and bake for further 10 minutes.
  3. Once the halloumi has browned, remove from oven, add mint leaves and serve on bed of leafy greens. Drizzle lightly with honey and extra virgin olive oil. 

This recipe was created in collaboration with Dairy Australia because I believe every person should feel good about eating cheese. You should never for eating cheese, or any food for that matter! #nofoodguilt 

If you feel guilty after eating and want to stop binge eating, check out my online program Keep It Real. I'll help you build a healthy relationship with food and your body.