Grilled Halloumi Salad

Squeaky, golden-grilled halloumi cheese served warm over a bed of peppery arugula, juicy cherry tomatoes, and crunchy cucumbers with a bright lemon-herb vinaigrette. A vibrant Mediterranean lunch that is ready in minutes.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch slabs
• 5 oz baby arugula
• 1 cup cherry tomatoes, halved
• 1 medium English cucumber, diced
• ¼ cup Kalamata olives, pitted and halved
• ¼ red onion, thinly sliced
• 2 tbsp fresh mint leaves, torn
• 1 tbsp olive oil, for grilling
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp dried oregano
• ¼ tsp salt
• 0.13 tsp black pepper

Method

1. Whisk together the extra virgin olive oil, lemon juice, honey, dried oregano, salt, and pepper in a small bowl. Set the dressing aside.
2. Pat the halloumi slices dry with paper towels. Brush both sides lightly with olive oil.
3. Heat a grill pan or skillet over medium-high heat until very hot. Grill the halloumi for 2-3 minutes per side until golden-brown grill marks appear and the cheese softens slightly.
4. Arrange arugula on a large platter. Scatter cherry tomatoes, cucumber, olives, and red onion over the top.
5. Place the warm grilled halloumi on top of the salad. Drizzle the dressing over everything and scatter with fresh torn mint leaves.
6. Serve immediately while the halloumi is still warm and squeaky.

Chef's note: Halloumi is best served immediately after grilling as it becomes rubbery when it cools. You can substitute with a firm feta for a different but equally delicious salad.

Nutrition per serving