Grilled Halloumi Winter Salad
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Ingredients:
- 6-8 oz halloumi cheese, sliced
- 5 oz arugula or mixed greens
- 1 grapefruit, peeled and segmented
- ½ cup pomegranate seeds
- ¼ cup of toasted almonds or walnuts (optional)
- 1 small orange or clementine, sliced
- 1-2 tbsp Rosemary Premium Olive Oil
- 2 tbsp Pomegranate Dark Balsamic Vinegar
- Salt and pepper to taste
- Lemon wedges for garnish
Instructions:
- Slice the halloumi into thick pieces. Brush lightly with Rosemary Olive Oil on both sides.
- Heat a grill pan or skillet over medium heat. Grill the halloumi for 1-2 minutes per side, until golden brown grill marks appear. Remove from heat and set aside.
- In a large bowl, toss the arugula with grapefruit segments, pomegranate seeds, and orange slices. If using, sprinkle with toasted nuts for extra crunch.
- In a small bowl, whisk together 1 tablespoon Rosemary Olive Oil, 2 tablespoons Pomegranate Dark Balsamic Vinegar, and a pinch of salt and pepper.
- Arrange the grilled halloumi over the salad. Drizzle with the dressing, garnish with lemon wedges, and serve immediately.