Arugula is one of my favorite greens to put in a salad or sandwich. It has a mild peppery taste without being overpowering, has the slightest crunch and is vibrant green and that makes it the perfect background to build a salad on. You can go with the usual suspects and add tomatoes, onions and olives or you can make it with a twist and add eggplants and tahini sauce or maybe some avocados. Today I decided to go with what I had in the fridge and use grilled halloumi and apples with orange vinaigrette dressing which is a slightly modified version of the dressing in the avocado orange salad.
Before I get to the recipe I would like to thank Fati from Fati’s recipes for tagging me to answer 10 questions, you will find my answers at the end of the post. I would also like to thank Ann from sumptuous spoonfuls and Kathyrn from Kiwsparks for the honor of passing awards to me.
I am humbled when such talented bloggers who inspire me with their every post pass an award to me.Thank you so much ladies.If you have not already, do pass by both blogs. Kathyrn will enchant you with her photography, poems and her posts will make you stop and think. Ann will inspire you with creative recipes that range from comfort food to exotic to simply must try ones.
Arugula apple and grilled halloumi salad with orange vinaigrette
Ingredients
2 cups arugula
2 apples
halloumi cheese
2 – 3 Tbsp pomegranate seeds (optional)
Arrange the arugula leaves in your serving plate.
Cut the halloumi into slices and in a pan that you have sprayed with some oil, grill them on both sides until they are golden brown
Cut the apples into slices and toss them in the dressing to prevent them from browning.
Arrange the apple and halloumi slices on top of the arugula and drizzle with the dressing just before serving
Garnish with pomegranate seeds.
Orange vinaigrette dressing Ingredients: 1/2 cup fresh orange juice ( one to two oranges) 2 Tablespoon olive oil 2 Tablespoon vinegar 2 Tablespoon fresh lemon juice 1 teaspoon mustard 1/2 teaspoon sugar 1/8 teaspoon sea salt black pepper to taste 1/2 teaspoon dried oregano (optional) Method: mix all ingredients in a bowl, transfer to a container with lid. Store remaining dressing in the refrigerator, good for 5 to 7 days
and gives it a smoky flavor that I love.
