Halloumi Veg Bowl

Some days, you just need something that feels good. Good for you, and good for your tastebuds. This Halloumi Veg Bowl is just that!

With a rich, peanut dressing it feels less like a bowlful of limp salad and more like a punchy bowl of goodness.

It’s ready in the amount of time it takes for the halloumi to cook, needs minimal preparation and is super simple – ideal for those weeknights when you just can’t be bothered.

Baking The Halloumi

I baked the halloumi for this bowl. You don’t have to cook it that way – you could fry or grill it. However, baking has a big benefit – you don’t have to watch it or turn it, you can leave it to do its thing while you get on with other things.

Baking it cooks the halloumi nicely on both sides without you needing to do anything special at all. Winner!

The Veg

I kept it super simple here and used red peppers and cucumber, raw and sliced. Easy peasy. They added a bit of crunch and a bit of sweetness.

If you want to mix it up, of course you could. Tomatoes would be great, as would spring onions and spinach.

The Grains and Dressing for the Halloumi Veg Bowl

I’ll be perfectly honest here, I used Merchant Gourmet packs of ready cooked red and white quinoa because they were on a ridiculously good offer at my local supermarket.

You don’t have to use pre cooked grains if you don’t want to – you could use ordinary quinoa, cook according to packet instructions (usually in boiling water for 10ish minutes) and use that. It would work just as well.

The dressing is an unreasonably good mix of peanut butter, mirin and soy. It is so flavourful and will transform your halloumi bowl. Enjoy it!

Prefer a hot halloumi bowl? Go for this one.

Halloumi Veg Bowl

Save This Recipe
Harriet Young
A simple halloumi, veg and grain bowl with a divine dressing
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Servings 4 people


  • 550 g halloumi
  • 2 x 250 g pouches Merchant Gourmet cooked red and white quinoa
  • 2 red peppers
  • 1 cucumber
  • 2 tbsp smooth peanut butter
  • 1 tbsp light soy sauce
  • 1 tbsp mirin


  • Preheat the oven to 180C.
  • Cut the halloumi into slices approximately 1cm thick. Cover a baking sheet with a layer of greaseproof paper and lay the halloumi slices on that. Put in the oven and bake for approximately 20 minutes until golden.
  • Next, make the dressing. In a small bowl, mix together the peanut butter, soy sauce and mirin. Add two tablespoon of water and mix well. The dressing should be a pourable consistency- if it’s too thick, add a little more water.
  • Remove the core of the peppers and slice into pieces 1cm thick.
  • Cut the ends off the cucumber. Cut in half lengthways, then slice each half into 4 lengthways. Cut into inch chunks. You should end up with bite size pieces.
  • Cook the quinoa in the microwave for 1 minute.
  • When the halloumi is ready, compile by putting the quinoa in the bottom of bowls. Top with the halloumi, pepper and cucumber and drizzle with the dressing. Enjoy!
Keyword halloumi, salad

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.