Blood Orange & Lemongrass Mint Grilled Halloumi Salad

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? 

Ingredients

2 meduim oranges, peeled and cut into smallish segments

2 tbsp NOOC Blood Orange Fused Olive Oil

2 tbsp NOOC Thai Lemongrass Mint White Balsamic Vinegar

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

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!