Shawarma Halloumi Slaw
Equipment
- Bowl, large
- grater
- Knife
Ingredients
- 150 g red cabbage finely shredded
- 1 carrot coarsely grated
- Juice of ยฝ lemon
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- ยฝ small clove garlic finely grated
- 150 ml natural yoghurt
- Small bunch coriander roughly chopped
- 225 g halloumi sliced
- 1 tablespoon shawarma spice mix
- Hot sauce for serving
Instructions
- To make the slaw, combine the shredded cabbage and grated carrot in a large bowl. Stir through the lemon juice and garlic, then season with sea salt flakes and freshly ground black pepper.
- Add the natural yoghurt and roughly chopped coriander. Stir thoroughly until the vegetables are evenly coated.
- Preheat the air fryer to 180ยฐC.
- Coat the halloumi slices with the shawarma spice mix.
- Arrange the halloumi in a single layer in the air fryer basket and cook for about 8 minutes, turning halfway through, until golden.
- Spread the hummus over the slaw and add the spiced halloumi. Drizzle with yoghurt or hot sauce and scatter with coriander leaves to serve.
Notes & Wine Advice
Serving Suggestions
Serve the slaw while the halloumi is still warm and golden. It works well as a light Lunch or alongside other Vegetables as part of a larger meal.Recipe Notes
Slice the cabbage as finely as possible so it combines easily with the grated carrot and yoghurt dressing. Halloumi is naturally salty, so use additional sea salt sparingly. Cook the halloumi immediately before serving. It has its best texture when hot and becomes considerably firmer as it cools.Variations
Add extra shredded vegetables to the slaw or increase the amount of lemon juice for a sharper dressing. For additional heat, drizzle generously with hot sauce. Fresh mint can also be used alongside the coriander.Storage and Reheating
Store leftover slaw in an airtight container in the refrigerator for up to 2 days. Keep leftover halloumi separately and reheat it briefly in the Airfryer before serving. The dressed cabbage may soften slightly during storage.Wine Advice
A crisp Sauvignon Blanc works well with the lemon, coriander and salty halloumi. A dry Riesling is another good match, particularly when serving the dish with plenty of hot sauce.Nutrition values
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About Shawarma Halloumi Slaw
Shawarma Halloumi Slaw combines cool, crunchy vegetables with warm, golden cheese and aromatic spices. Finely shredded red cabbage and grated carrot form the fresh base, while yoghurt, lemon, garlic and coriander create a creamy dressing. Shawarma-spiced halloumi adds richness and turns a simple Salad into something substantial enough for lunch or a light meal.
A Fresh Cabbage and Carrot Slaw
Red cabbage is particularly useful for slaw because it stays crisp after dressing and brings plenty of colour to the finished dish. Finely shredding it makes the cabbage easier to eat and allows the yoghurt dressing to coat it evenly. Coarsely grated carrot adds sweetness and another layer of texture.
Lemon juice provides acidity and freshness, while finely grated garlic adds savoury depth. Natural yoghurt gives the dressing its creamy consistency without making the vegetables excessively heavy. Fresh coriander completes the slaw with a bright herbal flavour that works particularly well with the shawarma spices.
Golden Shawarma-Spiced Halloumi
Halloumi transforms this simple slaw into a much more substantial dish. Unlike many cheeses, halloumi keeps its shape when exposed to high heat. This allows it to develop a golden exterior while remaining pleasantly firm inside. You can discover more recipes using this ingredient in our Cheese collection.
Coating the slices with shawarma seasoning before cooking introduces warm, aromatic spices. Halloumi already contains plenty of salt, so there is generally no need to add additional salt to the cheese itself.
Cooking Halloumi in the Air Fryer
The Airfryer makes it particularly easy to cook halloumi. Arrange the slices in a single layer so hot air can circulate around them. Turning them halfway through cooking encourages even browning on both surfaces.
Halloumi should ideally be served as soon as it has finished cooking. When hot, it has a pleasantly tender centre and golden exterior. As it cools, the cheese becomes noticeably firmer, so preparing the slaw before cooking the halloumi makes serving easier.
Balancing Creamy, Fresh and Spicy Flavours
The appeal of this dish comes largely from contrast. Cool yoghurt and crunchy cabbage sit against warm, salty halloumi, while lemon provides acidity and shawarma seasoning contributes warm spice. Coriander adds freshness throughout the dish.
Hot sauce is optional but works particularly well when you want more contrast. The creamy yoghurt helps soften the chilli heat, so you can adjust the amount of hot sauce individually at the table.
A Light Lunch or Side Dish
Shawarma Halloumi Slaw can be served in several ways. As written, it makes a colourful Lunch with plenty of texture. Smaller portions can be served as a Side Dish alongside other Mediterranean or Middle Eastern-inspired foods.
The combination is particularly appealing during spring and summer because much of the dish remains cool and fresh. Only the halloumi needs to be served hot, making it a useful option when you want something satisfying without a heavy sauce or lengthy cooking process.
Making the Dish Your Own
The slaw can easily accommodate additional vegetables. Finely sliced cucumber, spring onion or extra carrot can be incorporated without changing the basic method. Fresh mint can complement or replace some of the coriander, while additional lemon gives the dressing a sharper character.
The amount of shawarma seasoning can also be adjusted. A lighter coating allows the halloumi flavour to remain dominant, while a more generous coating creates a strongly spiced result. Check commercial spice blends before adding salt because some already contain a considerable amount.
Storage and Food Safety
The dressed slaw can be refrigerated, although the vegetables gradually soften as they stand. For the best texture, prepare it reasonably close to serving. Cooked halloumi should be stored separately and reheated before being returned to the slaw.
Keep yoghurt and halloumi refrigerated until needed and return leftovers to the refrigerator promptly. For current guidance about safely storing dairy products and prepared foods, consult the U.S. Food and Drug Administration food-safety information.
With crunchy cabbage, sweet carrot, creamy yoghurt, fragrant coriander and warm shawarma-spiced halloumi, this recipe brings together plenty of flavour and texture in a short preparation. It can work equally well as a fresh vegetarian lunch or as a colourful side dish for a larger meal.