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?