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