dinner

Halloumi Salad

Recipe by: Shey Nascimento Hutzler

VG

Time: 15 minutes

SERVINGS: 2

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Shey's Late Summer Spread

Our friend, content creator and recipe developer, Shey has shared 4 recipes using late summer produce, creating the perfect seasonal spread using Brightland Extra Virgin Olive Oil, Vinegar and Honey.

Be sure to check out her other dishes: Eggplant Caprese, Smashed Potatoes, and Mushroom & Steak Kebobs.

Ingredients

4 oz halloumi cheese
4 cups arugula
1 avocado, sliced
1/2 red onion, thinly sliced
1 grapefruit, segmented
2 tbsp Brightland Orange Blossom Honey

For the Dressing:

2 tbsp Brightland Parasol Champagne Vinegar
2 tbsp Brightland Rapture Balsamic Vinegar
1 tbsp Brightland Orange Blossom Honey
3 tbsp Brightland Alive Extra Virgin Olive Oil

Instructions

Grill Halloumi: Slice the halloumi cheese into 1/2-inch thick pieces. Brush with Brightland California honey and grill until golden and slightly crispy, about 2-3 minutes per side.
Prepare Salad: In a large bowl, combine arugula, avocado slices, red onion, and grapefruit segments.
Make Dressing: Whisk together champagne vinegar, balsamic vinegar, honey, and olive oil.
Assemble Salad: Top the arugula mixture with grilled halloumi and drizzle with dressing.