This light summer salad includes a barbeque favourite - halloumi! Pomegranate arils bring a tagnines while chopped walnuts add a crunch. All tied together with a classic lemon and olive oil vinaigrette.
ProTip: Set your halloumi on paper towel after it's cook, briefly, to allow any excess oil to be soaked up.
The riper the pear, the better for grilling. Use the most ripe pear you have.
Substitutions: If you don't have pomegranates, use blueberries or blackberries. If you don't have or like walnuts, use pecans instead.
Ingredients
6 slice of halloumi
1 ripe pear, sliced
1/2 cup pomegranate arils
1/2 cup chopped walnuts
2 tbsp. olive oil
1/2 lemon, juiced
3 cups arugula
This recipe makes 2 servings
Requires
Grill pan or barbeque (saucepan can also be used)
Salad bowl (s)
Directions
Heat 1 tbsp. olive oil on a grill pan for on medium high. Add halloumi and pear and cook halloumi for 1-2 minutes on each side, until golden, and pear for 2-3 minutes.
Combine arugula, walnuts and pomegranate in a bowl. Drizzle with 1 tbsp. olive oil and lemon juice. Lightly toss.
Add grilled halloumi and pear.
Enjoy!