If you love sweet and savory salads that actually keep you full, this Cherry and Halloumi Grain Bowl ticks every box: chewy grains, crisp pickled onions, golden cheese and pops of summer fruit.
There’s something deeply satisfying about a grain bowl.
A pot of grains quietly simmering away, a few things chopped and tossed together, something warm and salty from the pan, and something fresh and sweet. Nothing complicated, nothing fussy, just good ingredients layered into something that feels generous and complete.
This Cherry and Halloumi Grain Bowl came about on one of those clean-out-the-fridge afternoons. A handful of cherries that needed using, some halloumi, a half-used packet of freekeh and lentil mix and mint that was seconds from wilting. The sort of cooking that doesn’t feel like a recipe at all, yet somehow becomes one you make again and again.
It’s bright, a little salty, a little sweet, full of texture and colour, the kind of bowl that works just as well packed for lunch as it does piled onto a big platter for the table.
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Why You’ll Love this Cherry and Halloumi Grain Bowl
- Tasty and satisfying. It’s fresh, textural and herby, but still properly filling thanks to the grains and lentils.
- Sweet and salty in the best way. Pairing juicy cherries and golden, squeaky halloumi just works.
- Meal prep friendly. Cook the grains once, prep the rest of the ingredients, and cook the halloumi fresh when you want to grab a portion. Perfect for WFH lunches.
- Flexible. You can swap the grains, herbs and nuts to use whatever you have on hand.
- Easy to assemble. Most of the components can be made ahead or while the grains cook.
- Feels like a full meal. No extra sides required (unless you want them).
What Is a Grain Bowl?
At its simplest, a grain bowl is exactly what it sounds like: a base of cooked grains topped with whatever fresh, roasted or pickled ingredients you have on hand.
They’re less about rules and more about balance. Think something hearty, something crisp, something bright, something rich. And a dressing to bring it all together. In many ways, grain bowls are really just hearty, salad-style meals, built to be a little more substantial and satisfying.
It’s everyday cooking at its most practical; cook once, mix and match, and you’ve got meals sorted for days.
This version leans into summer produce, with sweet cherries, herbs and a sharp vinaigrette cutting through the richness of warm halloumi.
Cherry and Halloumi Grain Bowl Ingredients
A handful of everyday ingredients is all you need, nothing fancy, just tasty combinations. Exact quantities are in the recipe card below.
- The quick-pickle. Thinly sliced red onion, coconut sugar (or granulated sugar!) and red wine vinegar turn into a quick, sharp-tangy pickle that brings brightness and crunch to the whole bowl.
- The vinaigrette. A classic, zesty, lemon-forward vinaigrette made with lemon juice, apple cider vinegar (though you can sub it out for more red wine vinegar), a little honey to help emulsify everything, salt and pepper and your favourite olive oil.
- The grain bowl. A base of nutty, earthy and pleasantly chewy freekeh and green lentil mix that soaks up the dressing without getting soggy. You can substitute these out for one or the other, or use puy lentils, farro, barley, brown rice, quinoa or even couscous. The honey-glazed halloumi is pan-fried to perfection so it’s crispy on the edges and squeaky in the middle, while the fresh cherries bring pops of juicy sweetness. Every yummy grain bowl needs a handful of fresh herbs; mint pairs well with the main ingredients, but other herbs that compliment cherries are basil, parsley and lemon thyme. For a little crunch factor, add some chopped pistachios, but toasted almonds also go well with cherries and halloumi.
How to Make this Cherry and Halloumi Grain Bowl
It’s mostly simple prep and layering: make all the components while the grains cook then bring everything together.
- Quick pickle the onion. Toss sliced red onion with coconut sugar and red wine vinegar to make a fast and sharp quick pickle. Set aside to pickle as you cook the rest of the dish, making sure to stir it well every now and then.
- Cook the grains. Simmer the freekeh and lentils until tender but still chewy. Drain (if needed) and let cool slightly.
- Make the vinaigrette. Whisk lemon juice, apple cider vinegar, honey, salt and pepper and olive oil until balanced and bright.
- Cook the halloumi. Slice and pan-fry the halloumi until golden on both sides, tossing it through some honey just before taking it off the pan.
- Assemble. Spoon the grains into bowls and drizzle over some of the vinaigrette, then top with cherries, halloumi, mint, pistachios and pickled onions and toss lightly.
- Serve. Serve with extra vinaigrette and pickled onions.
Recipe Tips and Tricks
- Cook the grains ahead for meal prep.
- Don’t overdress! Dress the grains and then drizzle more vinaigrette on top to taste.
- Pat the halloumi dry for better browning. Depending on the brand, some halloumi releases a lot of liquid while cooking: turn down the heat a little and let the liquid evaporate before flipping.
- Slice the onions thinly so they pickle faster.
How to Serve and Store this Grain Bowl
Serve piled into bowls for easy lunches or spread across a large platter as a side for sharing.
This Cherry and Halloumi Grain Bowl also pairs beautifully with chicken or fish, warm flatbreads or even a simple green side salad.
For meal prep, store the components separately in the fridge for up to 3 days. Assemble just before serving for the best texture. The halloumi is best fresh, but can be reheated briefly in a pan.
Recipe FAQs
Can I use another grain?
Absolutely. Farro, puy lentils, quinoa, barley, brown rice or even couscous all work well.
Can I make this ahead?
Yes. Prep everything but the halloumi, which is best served warm straight from the pan.
How long will it keep?
About 3 days in the fridge.
Love hearty salads? Try these recipes too:
Or explore all our salad recipes!
This Cherry and Halloumi Grain Bowl is the sort of recipe you make once and then start riffing on all summer long. A little of this, a handful of that, easy seasonal cooking at its best.
🧁 If you make this Stone Fruit Crumble Cake, I’d love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see what you’re cooking, and if you’d like more recipes like this, the newsletter is where I share them first.
Recipe
Cherry and Halloumi Grain Salad
Ingredients
For the Quick-Pickled Onion
- 1 red onion
- 2 tablespoons coconut sugar, or granulated sugar
- 4 tablespoons red wine vinegar
For the Lemon Vinaigrette
- 4 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
For the Grain Bowl
- 1 cup freekeh and lentil blend, uncooked
- 180 g halloumi
- 1 cup cherries, pitted and halved
- 4 tablespoons mint, chopped
- 4 tablespoons pistachios, chopped
Instructions
- Start by making the pickled onions. Using a sharp knife or mandolin, slice the onion into very thin half-moons. Place in a bowl with the sugar and red wine vinegar, toss to separate the slices and coat well, then set aside at room temperature to pickle, stirring occasionally while you make the rest of the meal.
- Cook your grain of choice according to the packet instructions.
- To make the lemon vinaigrette, combine the lemon juice, apple cider vinegar, honey, salt and pepper in a bowl or jar. Gradually whisk in the olive oil until emulsified. Set aside.
- Heat the oil in a small frying pan over medium-high heat. Slice the halloumi into 1cm-thick pieces and arrange in the pan in a single layer. Cook for 2-3 minutes per side, undisturbed, until golden. If the halloumi releases liquid, let it evaporate before turning. Add the honey and turn the pieces to coat, then remove from the pan and chop into bite-sized pieces.
- Once the grains are cooked, transfer to a serving bowl. Drizzle over 2-3 tablespoons of the lemon vinaigrette and toss to coat.
- Add the halloumi, cherries, mint and pistachios, then top with half of the pickled onions. Toss gently to combine.
- Serve with the remaining vinaigrette and pickled onions on the side for spooning over.
