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
2 cups arugula
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
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)
mix all ingredients in a bowl, transfer to a container with lid. Store remaining dressing in the refrigerator, good for 5 to 7 days
Describe yourself in 7 words…
Thinker, listener, dreamer,photographer,creative, passionate, perfectionist
What keeps you up at night?
Let’s start with the simple ones. A good book, editing pictures, writing posts, visiting blogs. If however you mean what worries me at night is the feeling that I could have done something better, be it a case at work or a situation with the kids. I am very hard on myself and I read too much into people’s actions and reactions and that keeps me up too.
Who would you like to be?
What scares you?
Failure. Be at work or at parenting or any other aspect in my life and I do set the bar very high.
What are the best and worst things about blogging?
I think the answer to this one is the same in every single blog I have read.The best part is getting to meet wonderfully talented, supportive and inspiring group of people who share your passion.The worst part is the time, blogging can seriously become a second job! The time it takes to make recipes, take pictures, write posts, follow the wonderful blogs you are interested in and leave meaningful comments is SO time consuming and I can never keep up with it all. So if I miss a few of your posts please do forgive me, I am trying my best .
What is the last website you looked at?
The daring kitchen checking out the daring bakers challenge
If you could change one thing about yourself, what would it be?
This one has to do with my one and only new year resolution. Stop expecting things from people, don’t wait for them to make you happy,be in charge of your own happiness. As I said before, I read too much into people’s actions and reactions and a single comment or gesture can make or ruin my day and that really needs to change.
Slankets, yes or no?
Had to google that one and the answer is no.
Tell us something about the person who tagged you…
The thing I love the most about Fati is the fact that she is a dreamer. She is determined on doing big things with her life and I think she will achieve them because she is so passionate. She shares a variety of arabic and middle eastern recipes along with international ones and the best part is she manages to work around missing ingredients and recipe problems brilliantly I’ll pass on this tag to the following 5 bloggers.. hope you haven’t been tagged before so the fun can spread around:
Ann from sumptuous spoonfuls
Mia from Mia’s domaine
Erin from dinners dishes and desserts
Tanja from Tanja’s cooking corner
Ally from Ally’s kitchen
Posted by Sawsan Abu Farha (Chef in disguise) on February 6, 2012
Halloumi is one of my favorite cheeses. It has the right texture, flavor and the perfect saltness.
I like to grill halloumi for salads and sandwiches. The grilling adds those yummy delicious grill marks or in this case pan marks and gives it a smoky flavor that I love.
I first had this sandwich for breakfast at a cafe and I fell in love right there and then. The memory is bitter sweet though because my son spilled hot tea all over me that day! But hey..at least now I remember it with a smile.
I prefer to make it with pita bread but feel free to make it with tortilla or even toast.
I grill the sandwich in the end to make the bread crisp and crunchy and heat everything thing through.The heat releases the fragrance of the mint without wilting it..mmmmmmmmm
Halloumi cheese sliced into thin strips
thinly sliced tomatoes (without the seeds, we agreed I HATE soggy sandwiches)
lettuce coarsely shredded
pitted olives (optional)
Fresh mint leaves
Grill the cheese strips on a grill or in a non stick pan till they get those wonderful golden brown marks.
layer your lettuce, cheese tomato slices,olives and mint on one side of the pita
wrap the pita and place it back in the pan or on the grill making sure thar the seam side is down
flip it once it gets golden brown and grill on the other side.
A cup of hot tea and you are set for A yummy breakfast or snack
Posted by Sawsan Abu Farha (Chef in disguise) on March 23, 2011