Name: Blood Orange & Lemongrass Mint Grilled Halloumi Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 tbsp NOOC Blood or Navel Orange Fused Olive Oil; 2 tbsp NOOC Thai Lemongrass Mint White Balsamic Vinegar; 2 medium oranges, peeled and cut into smallish segments; 1 250g package halloumi cheese drained and patted dry, cut into 1/4” slices; 1 cup raw unsalted pecans toasted or candied; 2 lg handfuls each of arugula, spinach and/or mixed greens; 1/4 c green onions, thinly sliced

Blood Orange & Lemongrass Mint Grilled Halloumi Salad

Rated 5.0 stars by 1 users

Author:

Michelle Rudell

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Citrus, lemongrass and mint really tie this salad together! I’m always trying to find different ways to use halloumi in salads and there’s just something about the pepperiness of the arugula, the sweet tang of the fresh oranges and the crunch of the pecans that compliment the warm, charred halloumi. Serve it as a nice light summer lunch or a starter at your next BBQ! I definitely prefer to indulge in the candied version of the pecans, you only live once right?

Cook Mode

Ingredients

2 tbsp NOOC Blood or Navel Orange Fused Olive Oil
2 tbsp NOOC Thai Lemongrass Mint White Balsamic Vinegar
2 medium oranges, peeled and cut into smallish segments
1 250g package halloumi cheese drained and patted dry, cut into 1/4” slices
1 cup raw unsalted pecans toasted or candied
2 lg handfuls each of arugula, spinach and/or mixed greens
1/4 c green onions, thinly sliced

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Directions

In a non-stick frying pan over medium-high heat, fry halloumi slices on each side until charred and beginning to melt (1-2 minutes per side), set aside.
Shake or stir the Blood Orange Olive Oil and Lemongrass Mint Balsamic in a small jar or bowl and break up the halloumi into small bite sized pieces. Toss all of the salad ingredients together and enjoy!

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