Halloumi Persimmon Arugula Salad
Quick answer
Halloumi persimmon arugula salad combines golden pan-seared halloumi cheese, thinly sliced sweet persimmon, peppery arugula, soaked red onion, and walnuts in a white bals...
What makes this special
- Pan-grilled cheese and sweet autumnal fruit meet in Halloumi Persimmon Arugula Salad.
- Halloumi's high melting point means it can be pan-grilled directly without oil unlike most cheeses
- Only 2 to 3 minutes per side keeps it crisp outside and springy inside; longer turns it rubbery
Key ingredients
Core cooking flow
- 1 Cut 200 g halloumi cheese into uniform 1 cm thick slices and pat completely...
- 2 Heat a dry pan over medium-high for 3 minutes, place the halloumi without oi...
- 3 Remove the seeds from 1 persimmon and slice into thin 3 mm pieces, then slic...
Halloumi persimmon arugula salad combines golden pan-seared halloumi cheese, thinly sliced sweet persimmon, peppery arugula, soaked red onion, and walnuts in a white balsamic dressing. Halloumi's unusually high melting point allows it to be seared directly in a dry pan without softening into a puddle; two to three minutes per side is the right window to build a golden, lightly crisp crust while keeping the interior dense and chewy. Cooking beyond that point makes the cheese rubbery and unpleasant. The natural fructose in sweet persimmon creates a pronounced sweet-salty contrast against the brined cheese, and arugula's sharp, peppery bite anchors the balance between those two poles. Red onion should be soaked in cold water for at least ten minutes before adding it, which draws out most of the bitterness and raw pungency while leaving behind a mild, fresh sweetness that does not overwhelm the other ingredients. The dressing of white balsamic vinegar, olive oil, honey, and black pepper is lighter in color and noticeably gentler in acidity than dark balsamic, so it ties all the components together without masking the persimmon's pale gold or the arugula's deep green.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 200 g halloumi cheese into uniform 1 cm thick slices and pat completely dry with paper towels to prevent spattering when grilling.
- 2Heat
Heat a dry pan over medium-high for 3 minutes, place the halloumi without oil, press lightly, and grill for 2 to 3 minutes per side until golden grill marks form.
- 3Prep
Remove the seeds from 1 persimmon and slice into thin 3 mm pieces, then slice 1/4 red onion to 2 mm and soak in cold water for 5 minutes to mellow the sharpness.
- 4Prep
Mix 2 tbsp olive oil, 1.5 tbsp white balsamic vinegar, 1 tsp honey, and a pinch of pepper until well combined, and use the dressing just before serving.
- 5Finish
Add half the dressing to 80 g arugula and toss gently to coat, then spread out on a plate to create the base.
- 6Finish
Layer the persimmon slices, red onion, grilled halloumi, and 30 g walnuts in order, then drizzle the remaining dressing evenly to finish.
After the steps
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