Halloumi Persimmon Arugula Salad
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
In a dry, hot pan, halloumi holds its shape and browns into a golden crust while the inside turns squeaky and chewy.
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It needs only 2 to 3 minutes per side; longer and it turns rubbery. Its saltiness meets thin slices of sweet persimmon head-on, and peppery arugula makes the pairing feel lighter. Red onion soaked in cold water for 10 minutes or more loses its sharpness and stops crowding out the fruit and cheese. White balsamic, paler and gentler than the dark kind, dresses the plate without muddying the orange fruit.
Ingredients
Instructions
- 1
Cut 140 g halloumi cheese into uniform 1 cm thick slices and pat completely dry with paper towels to prevent spattering when grilling.
- 2
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.
- 3
Remove the seeds from 160g persimmon and slice into thin 3 mm pieces, then slice 40g red onion to 2 mm and soak in cold water for 5 minutes to mellow the sharpness.
- 4
Mix 1.5 tbsp olive oil, 1 tbsp white balsamic vinegar, 1 tsp honey, and a pinch of pepper until well combined, and use the dressing just before serving.
- 5
Add half the dressing to 70 g arugula and toss gently to coat, then spread out on a plate to create the base.
- 6
Layer the persimmon slices, red onion, grilled halloumi, and 25 g walnuts in order, then drizzle the remaining dressing evenly to finish.
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