Kohlrabi & Cucumber Salad with Grilled Halloumi, Roasted Carrot & Belberry Dressing
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By Ewoud Ruesink
Kohlrabi & Cucumber Salad with Grilled Halloumi, Roasted Carrot & Belberry Dressing
19 steps
Prep:25minCook:25min
A refreshing, crunchy salad with warm salty halloumi, sweet roasted carrot, and a tangy Belberry citrus dressing.
Updated at: Mon, 04 Aug 2025 10:04:22 GMT
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Ingredients
2 servings
Instructions
Mise en Place
Step 1
Preheat oven to 200°C (fan).
Step 2
Cut the carrot into thin sticks or half-moons.
Step 3
Slice the halloumi into 0.8–1 cm thick slabs.
Step 4
Peel and julienne the kohlrabi (or slice into matchsticks).
Step 5
Slice the cucumber thinly or into ribbons with a peeler.
Step 6
Whisk the dressing: Belberry vinegar, mustard, honey, olive oil, soy sauce, salt & pepper.
Step 7
Wash and dry ice plant (or substitute greens).
Step 8
Place carrot pieces on a baking tray
Step 9
Toss with a few drops of olive oil and a pinch of salt
Step 10
Roast for 18–20 min until golden and slightly sweet
Step 11
Heat a non-stick or grill pan
Step 12
Grill halloumi slices for 3–4 min per side until golden-brown
Step 13
Combine kohlrabi, cucumber, and ice plant in a large bowl
Step 14
Toss gently with the dressing and chopped herbs
Step 15
Let it sit 5–10 minutes to absorb flavor
Step 16
Arrange the salad on each plate in a loose nest
Step 17
Top with warm halloumi slices
Step 18
Scatter roasted carrot pieces artistically around the salad
Step 19
Optional: finish with sesame seeds or chili flakes for texture
Notes
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