Arugula & Cantaloupe Salad with Grilled Halloumi
The “meat” of this summery salad is the grilled halloumi, a salty Cypriot cheese most often made from sheep’s and goat’s milk. Because it’s semi-hard with a high melting point, it’s great for grilling. If you’d rather cook it indoors, use a well-seasoned cast iron pan to get the best sear.
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- 6 tbsp extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 1/2 tbsp fresh lime juice
- 1 1/2 tbsp rice vinegar
- 1 1/2 tsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
- 1 1/2 tsp pure maple syrup
- 3/4 tsp sea salt
- ground black pepper, to taste
- 10 oz arugula
- 1/2 cantaloupe, cut into wedges or bite-size cubes
- 1 cup blackberries, optional
- 1/4 cup fresh mint, torn into bite-size pieces
- 8 oz halloumi cheese, cut into ¼-inch-thick strips
1. Preheat a grill to medium-high and lightly grease grate. (Alternatively, you can use a cast-iron or nonstick skillet; no need to grease the skillet.)
2. Prepare dressing: In a small bowl, whisk all ingredients together (or shake vigorously in a Mason jar).
3. In a large bowl or platter toss arugula with a light coating of dressing. Top with cantaloupe, blackberries (if using) and mint.
4. Add halloumi to grill and cook until heated and grill marked on bottom, about 4 minutes. Flip and grill other side, about 1 minute.
5. Add halloumi to salad and drizzle with remaining dressing.
- Serving Size 1/6 of salad
- Calories 285
- Carbohydrate Content 9 g
- Cholesterol Content 24 mg
- Fat Content 23 g
- Fiber Content 2 g
- Protein Content 11 g
- Saturated Fat Content 8 g
- Sodium Content 730 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 13 g
- Polyunsaturated Fat Content 2 g