Arugula saladwith halloumi, grilled fruit and lemon basil pesto dressing

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THE EXPERIENCE

recipe by:

Cool Artisan

traditional

contemporary

Level of difficulty

Time needed 20 minutes

INGREDIENTS

50g fresh broadleaf basil

2 cloves garlic

40g pine nuts

150ml olive oil (extra virgin)

80g parmesan cheese

Zest of ½ lemon

Salt and freshly ground pepper

INGREDIENTS (FOR THE SALAD)

100g arugula

½ of any seasonal fruit (e.g. peach, green apple, pear, nectarine) cut into thick slices

100g DODONI PDO halloumi cheese (sliced)

2 tbsp pomegranate seeds

30g toasted almonds (without skin)

50g pesto

30ml olive oil

Salt and pepper

EXECUTION

Wash the basil well and dry the leaves with paper towels. Place all the pesto ingredients in a blender and blend till well combined.

Add a little more olive oil if the pesto seems too thick.

Add salt to taste.

Transfer to a sterilised jar and add a few drops of olive oil on top to preserve the pesto for longer.

Sauté the halloumi and the slices of fruit with a little olive oil in a wide frying pan or ribbed skillet.

Mix the pesto with the extra virgin olive oil in a small bowl.

Add the arugula, pomegranate seeds, almond and pesto dressing to a large bowl.

Mix well.

Serve on individual salad plates and garnish with the grilled halloumi and fruit.