Arugula and Cantaloupe Salad with Grilled Halloumi Recipe
Servings: 6
Ingredients
- Dressing:
- 1 ½ Tablespoons freshly squeezed lime juice
- 1 ½ Tablespoons unseasoned rice vinegar
- 1 small shallot finely chopped
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons pure Grade A maple syrup
- ¾ teaspoon sea salt
- freshly ground pepper to taste
- 6 Tablespoons unrefined cold-pressed extra-virgin olive oil or to taste
- 10 ounces arugula
- ½ cantaloupe cut into thin wedges, bite-sized cubes or shaved with a vegetable peeler
- 1 large tomato cut into wedges or chunks
- handful mint leaves torn into bite-sized pieces
- 8 ounces halloumi cheese cut into (8) ¼”-thick strips
Instructions
- Preheat griddle or grill pan/grill* to medium.
- To make the dressing, whisk all ingredients together in a small bowl or shake in a glass jar with a screw-top lid.
- Place arugula in a bowl or on a platter. Toss to coat lightly with dressing. Top with cantaloupe, tomatoes, and mint leaves.
- Sear halloumi on griddle or grill pan/grill until all the liquid has been released and has evaporated. Cheese should be springy, golden and crisp after about 3 minutes. Flip and sear the other side, about 1 minute. Place on top of salad and drizzle with dressing. Serve immediately or keep halloumi warm in a preheated 200-degree oven for up to 30 minutes (maybe longer, but I didn't test it for longer.)
Notes
If you don't want to add fruit, sub in grilled zucchini.
*The best pan to use is cast iron. Stainless can be a bit of a mess and non-stick doesn’t get the best sear. You won’t need to use any oil with cast iron or nonstick, but you will with a stainless pan or a cast iron pan that is not well-seasoned.
*The best pan to use is cast iron. Stainless can be a bit of a mess and non-stick doesn’t get the best sear. You won’t need to use any oil with cast iron or nonstick, but you will with a stainless pan or a cast iron pan that is not well-seasoned.