Crispy Za'atar Halloumi Power Bowls with Whipped Lemon Feta & Charred Cherry Tomatoes

These vibrant halloumi power bowls are exploding on Pinterest for their perfect balance of crispy textures and creamy, bright flavors. The combination of pan-seared halloumi coated in aromatic za'atar with charred sweet tomatoes creates a satisfying Mediterranean-inspired meal in minutes. Whipped lemon feta adds a protein-packed creamy element that elevates this simple dish into restaurant-quality territory.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 8 oz halloumi cheese, sliced into ½-inch planks
• 2 tbsp za'atar seasoning
• 2 tbsp extra virgin olive oil, divided
• 1 pint cherry tomatoes
• 1 cup cooked quinoa or farro
• 4 cups baby spinach or arugula
• 1 small red onion, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup plain Greek yogurt
• 1 lemon (zest and juice)
• 1 clove garlic, minced
• ¼ cup fresh mint leaves, chopped
• 2 tbsp toasted pine nuts or slivered almonds
• Salt and pepper to taste

Instructions

1. Preheat a large non-stick skillet over medium-high heat. Pat halloumi slices dry and coat both sides with za'atar seasoning.
2. Add 1 tablespoon olive oil to the hot skillet. Arrange halloumi in a single layer and cook 2-3 minutes per side until golden brown and crispy. Remove and set aside.
3. In the same skillet, add cherry tomatoes and cook 4-5 minutes until slightly charred and blistered, shaking the pan occasionally.
4. While halloumi cooks, prepare whipped feta: blend feta, Greek yogurt, lemon zest, 1 tablespoon lemon juice, garlic, and a pinch of pepper until smooth and creamy.
5. Assemble bowls: Divide spinach/arugula among four bowls. Top with cooked grains, charred tomatoes, and sliced red onion.
6. Arrange crispy za'atar halloumi planks over each bowl.
7. Drizzle each bowl generously with whipped lemon feta sauce.
8. Garnish with fresh mint and toasted pine nuts. Serve immediately with extra lemon wedges.

Chef's Note

For extra crispy halloumi, don't move it for the first 2 minutes of cooking - this creates that perfect golden crust. The cheese will release easily once properly seared.

Make-Ahead Tips

Whipped feta can be made 2 days ahead. Store halloumi separately and assemble bowls fresh to maintain crisp texture.

Substitutions

Za'atar can be replaced with dried oregano + sumac. Halloumi can be swapped with extra-firm tofu (pressed). Use any cooked grain like couscous or rice.