Grilled Broccoli and Halloumi Salad

By Ali Slagle

Updated Oct. 11, 2023

Grilled Broccoli and Halloumi Salad — Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Rating: 4(99)
Notes: Read community notes

This recipe steers the broccoli, cheese and raisins from Southern broccoli salad to the grill, with a few updates. Cooked over fire, slender spears of broccoli get sweet and smoky, and the cheese (a sturdy, grillable one like halloumi) gets crispy and chewy. Raisins are replaced with fresh grapes, which skip the grill and get tossed with lime zest to become extra-sour bursts. Shower this dish with lime juice, olive oil and mint for a classic combination made anew. For a heartier meal, serve over quinoa, salad greens or grilled bread.

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Ingredients

Yield:4 servings

1 to 1½pounds broccoli
Salt and pepper
Extra-virgin olive oil
8 to 9ounces halloumi or other grilling cheese, sliced ¼-inch thick
2limes
1½cups seedless green grapes, halved
⅓cup mint leaves, torn if large

Ingredient Substitution Guide

Preparation

Step 1
Heat the grill to medium-high. Cut broccoli lengthwise into roughly ¼-inch-thick spears (so they resemble asparagus). Toss on a sheet pan with salt, pepper and enough olive oil to coat (about 2 tablespoons). Add the halloumi and coat in the oil on the sheet. Set aside.
Step 2
In a small bowl, zest 1 lime over the grapes and toss to coat. Refrigerate until ready to use. Squeeze the juice from both limes.
Step 3
Clean and grease the grates (or if using a broiler, see Tip). Grill the broccoli with the lid on until charred underneath and bright green, 4 to 5 minutes. Flip the broccoli, add the halloumi and cook, covered, until the halloumi is browned and softened and the broccoli is crisp-tender (it should give when pressed in the stalk), 4 to 5 minutes.
Step 4
Transfer the broccoli and halloumi to a platter or plates and drizzle with the lime juice. Top with the grapes, mint and a generous drizzle of olive oil. Season with salt and pepper and serve right away.

Tip

If you’d like to use a broiler rather than a grill, heat the broiler to high with a rack in the upper third of the oven. Follow Step 1, then broil the broccoli and halloumi on the sheet pan until the halloumi is browned and softened and the broccoli is crisp-tender (it should give when pressed in the stalk), 3 to 6 minutes per side.

Ratings

4 out of 5

99 user ratings

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Cooking Notes

lyndz10 months ago

The juice of two limes is definitely too much. I would recommend 1 lime or maybe a little less.

Sam10 months ago

Really enjoyed this recipe! I made a few adjustments for what I had in the kitchen. Subbed cilantro for the mint. Added a fennel bulb with the broccoli. Like others have said, this only needed one lime.

triciaj10 months ago

Loved it! Only used 1 lime; even so thought it was a tad too acidic - maybe black pepper or red chili flakes to cut it? I have never had the classic southern broccoli salad mentioned in headnote, but was inspired by combo of grilled broccoli and halloumi. Local grapes in season here in Michigan are small so I didn’t need to half them. And my garden-fresh broccoli has sweet stems, which was a nice contrast to the char from grilling on grill pan.

vegetarian in socal10 months ago

This was a great recipe. I followed the advice from other comments and only used one lime and it was great. I served it over farro and some lettuce to make it a full meal.

Lela A10 months ago

I loved this so much, I've made it twice in two weeks. I reduced the amount of lime juice by a little bit and used the broiler method, and it's phenomenal! It actually works as leftovers as long as you slice/mix with lime zest the grapes each time you eat it. I put the broccoli and halloumi in the microwave for 30 seconds and proceeded from there. New favorite!

jabbasue1 month ago

I loved this. I wasn't sure how the grapes and lime would go with the broccoli and Halloumi, but they absolutely made this dish delicious. Can't wait to make it again.

seasoning1 month ago

Chili flakes with the halloumi

JJ DUNN4 months ago

Wow! Just wow! Made as given. I'm a little nervous because I bought the ingredients again (limes, Broccoli, halloumi are pretty normal for me, grapes are an occasional treat) and I'm not sure how many servings I can eat over a short time before it loses some of the involuntary yums. Have recommended to an adventurous five year old. BTW I never add the mint, never, but I made it as written and I have no regrets.

Samten6 months ago

Confusing recipe. Halloumi is added in Step 1 and then again in Step 3. I also don’t understand what it means to make the broccoli look like asparagus. And how do you flip the broccoli, then add the halloumi, and have the halloumi brown on the grill? The halloumi when added will be on top of the flipped broccoli and not be in contact with the grill and will not brown.

SteffieB7 months ago

Followed your rec and only used one lime and it was plenty! I added a garlic rubbed sourdough toast (crouton?) and it didn’t really add to the dish. Maybe farro next time?? It’s nice and light by itself. Broiled it.. but the grill sounds fun.

brandon9 months ago

This has quickly become a favorite in our home. I like to swap out the grapes for grape tomatoes, which we prefer, and roast the broccoli instead of grilling it. It’s delicious served up on a bed of quinoa.

Patty10 months ago

I absolutely adore this recipe. It’s the best broccoli recipe I’ve ever tried. I cut the line in half.