Toasted Halloumi & Strawberry Salad
Golden pan-toasted halloumi over peppery arugula with juicy strawberries, toasted walnuts, and a lemon-balsamic dressing. Salty, sweet, and bright.
- Author
- Hind Alwan
- Prep Time
- 10 minutes
- Cook Time
- 8 minutes
- Servings
- 2 servings
- Category
- Salads
- Cuisine
- Mediterranean
Ingredients
- 3 cups fresh arugula
- 180 g halloumi cheese, sliced
- 1 cup fresh strawberries, sliced
- 1/4 cup walnuts, toasted
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- 1 tbsp fresh lemon juice
- 1 tsp honey or keto syrup (optional)
- Fresh black pepper
- Pinch of sea salt
Directions
- Toast the walnuts in a dry pan for 2-3 minutes until fragrant. Set aside.
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add the halloumi slices and toast until deeply golden and crispy on both sides.
- Arrange the arugula on a serving platter.
- Top with strawberries, toasted halloumi, and walnuts.
- In a small bowl, whisk together the remaining olive oil, lemon juice, balsamic glaze, and honey or keto syrup if using.
- Drizzle the dressing over the salad.
- Finish with fresh black pepper and a light pinch of sea salt. Serve immediately.