Fruit & Halloumi Arugula Salad

Fruit & Halloumi Arugula Salad

Salad Ingredients

• Large handful of arugula

• 2 cups watermelon, cubed

• 1 mango, diced

• 1 cup blueberries

• 150g halloumi, cubed

• Handful of pistachios, roughly chopped

• Large handful of fresh mint, chopped

Dressing Ingredients

• 3 tbsp extra virgin olive oil

• Juice of 1 lime

• Juice of ½ orange

• 1 tbsp honey

• 1 tsp Dijon mustard

• Salt & freshly cracked black pepper to taste

Instructions

1. Cook the halloumi: Dice into cubes, heat a non-stick pan with a little olive oil over medium-high heat, and cook 1–2 minutes per side until golden and crispy.

2. Make the dressing: Whisk together the olive oil, lime juice, orange juice, honey, Dijon mustard, salt, and pepper until combined.

3. Assemble: In a large bowl, combine arugula, watermelon, mango, blueberries, crispy halloumi, pistachios, and mint.

4. Dress & serve: Pour dressing over just before serving and gently toss so you don’t break up the fruit. Serve immediately.

Tip for halloumi 

Place sliced or cubed halloumi in a bowl of cold water and soak for 30 minutes to 2 hours (some people even do it overnight in the fridge). Pat it completely dry with paper towels before cooking.

Make sure the pan is very hot before adding the halloumi

∙ Let it sear undisturbed for 1–2 minutes

∙ A tiny drizzle of honey right after cooking 

Nutrition (per serving): ~280 cal | 12g protein | 18g fat | 20g carbs