HONEY LEMON HALLOUMI
WITH OLIVE SALAD
DIRECTIONS:
Arrange the arugula in a ring along the edge of a round or oval serving dish, leaving space in the center for the olive salad.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and parsley. In another bowl, combine the olives, cherry tomatoes, and red onion. Pour the dressing over the mixture and toss to coat.
Spoon the olive salad into the center of the serving dish and sprinkle with a pinch of kosher salt.
Cut the Halloumi into 1/2-inch thick slices and pat dry with a paper towel.
Heat the olive oil in a skillet over medium-high heat. Pan-fry the Halloumi until golden brown on each side, about 1–2 minutes per side.
Arrange the hot Halloumi slices in a ring over the arugula around the olive salad.
In a small microwave-safe bowl, combine the lemon juice and honey. Microwave for about 20 seconds, then stir to combine.
Drizzle the lemon-honey mixture over the warm Halloumi. Sprinkle with chili flakes, if using.
Serve immediately.
INGREDIENTS:
8.8 oz Kryssos Halloumi
2 tbsp olive oil
2 tbsp honey
1 tbsp lemon juice
2–3 pinches chili flakes (optional)
Olive Salad:
1/2 cup cherry tomatoes, halved
1/2 cup Greek olive mix
1/4 small red onion, thinly sliced
1 tbsp fresh oregano, chopped
1 tbsp fresh parsley, chopped
2 tbsp olive oil
1 tbsp red wine vinegar
Kosher salt, for sprinkling
2 cups arugula, or as much as desired