HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
02
Add the halloumi slices to the pan and cook for 2 minutes per side until they develop a deep golden-brown crust.
03
Remove the halloumi from the pan and set aside on a paper towel to drain briefly.
04
In a large salad bowl, combine the baby arugula, pomegranate arils, and chopped walnuts.
05
Whisk the remaining olive oil with the lemon juice and chopped mint in a small jar or bowl to create the dressing.
06
Pour the dressing over the arugula mixture and toss gently to coat the greens.
07
Top the dressed salad with the warm, seared halloumi slices immediately before serving.
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