Crispy Halloumi Shawarma Salad (Keto, Lemon-Tahini)

About This Recipe

Crispy, golden halloumi meets a shawarma-spiced salad and a zesty lemon–tahini yogurt drizzle. This fresh, satisfying bowl is ready in about 20 minutes, fits a low-carb lifestyle, and makes a craveable keto lunch without grains or added sugar. Serves 2.

Ingredients

For the shawarma seasoning:

• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground coriander (optional)
• Pinch ground cinnamon (optional)
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

For the salad:

• 8 oz halloumi cheese, patted dry and sliced into 1/2-inch planks
• 1 tbsp olive oil, plus more to finish
• 4 cups chopped romaine lettuce
• 1 cup sliced cucumber
• 8 kalamata olives, halved
• 4 cherry tomatoes, halved (optional, for color and brightness)
• Fresh parsley or mint, chopped (optional garnish)
• Lemon wedges, for serving

For the lemon–tahini yogurt:

• 2 tbsp tahini
• 3 tbsp full‑fat Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp water (plus more to thin)
• 1 tsp olive oil
• 1 small garlic clove, finely minced
• Salt and pepper to taste

Instructions

1. Mix the seasoning: In a small bowl, combine cumin, smoked paprika, garlic powder, turmeric, coriander (if using), cinnamon (if using), salt, and pepper.
2. Prep the halloumi: Pat the halloumi dry and slice into 1/2-inch planks. Sprinkle both sides with the shawarma seasoning.
3. Sear: Heat 1 tbsp olive oil in a nonstick skillet over medium-high. Sear halloumi for 2–3 minutes per side until deep golden and crisp. Transfer to a plate.
4. Whisk the dressing: In a bowl, whisk tahini, Greek yogurt, lemon juice, water, olive oil, garlic, salt, and pepper. Thin with a splash of water until drizzly.
5. Assemble bowls: Divide romaine, cucumber, olives, and tomatoes (if using) between two bowls.
6. Finish: Slice or cube the halloumi and add to bowls. Drizzle generously with the lemon–tahini yogurt and a thread of olive oil. Add chopped herbs and a squeeze of lemon.
7. Serve: Enjoy immediately while the halloumi is hot and crisp.

Keto Focus

This salad keeps carbs low with a veggie base and no grains or sweeteners. Halloumi, tahini, olive oil, and yogurt deliver satisfying fats and protein for steady energy. Each serving is about 9g net carbs. For even fewer carbs, skip the cherry tomatoes or reduce the portion.

Nutrition Facts (per serving)

• Calories: 642
• Protein: 31.1g
• Fat: 52.4g
• Total Carbs: 13.4g
• Fiber: 4.1g
• Net Carbs: 9.3g

Tips & Variations

• Air fryer method: Cook seasoned halloumi at 400°F (200°C) for 6–8 minutes, flipping halfway.
• More protein: Add grilled chicken or shrimp (not vegetarian) to boost protein without increasing carbs.
• Dairy-free option: Swap Greek yogurt for unsweetened coconut yogurt.
• Extra greens: Mix in baby spinach or arugula for volume without many carbs.
• Spice it up: A pinch of cayenne or Aleppo pepper adds gentle heat.
• Creamier dressing: Stir in 1–2 tsp mayo for a richer drizzle.

Make-Ahead & Storage

• Halloumi is best hot and crisp; cook just before serving.
• Mix the seasoning and dressing up to 5 days ahead; refrigerate the dressing and thin with water if it thickens.
• Store salad components separately in airtight containers for up to 2–3 days. Assemble just before eating.

Serving Suggestions

• Top with quick-pickled onions (vinegar + salt, no sugar) for tang.
• Serve with cauliflower rice or roasted broccoli for a heartier plate.
• Add avocado slices for extra fats and creaminess.