If you have not yet been introduced to Halloumi, you are in for a real treat! It is salty and rubbery and just so darn delicious! This salad is beautiful, refreshing and loaded with vitamins and minerals. Bon appétit.

Ingredients: Serves 2

•          250g halloumi cheese, sliced

•          2 cups rocket or arugula

•          1⁄4 cup dill

•          1⁄2 red onion, sliced

•          1 orange, peeled and segmented

•          2 tbsp, pomegranate seeds

•          150 g cherry tomatoes, halved

•          2 tbsp olive oil

•          100 ml orange juice

•          1 tsp oregano

•          1 tsp basil

•          salt and pepper


  1. Heat a nonstick skillet over medium-high heat. Pat the halloumi dry with a paper towel. Add a drizzle of olive oil to the skillet. Add the halloumi and cook until golden brown on each side, about 2 to 3 minutes per side.
  2. Combine the rocket, dill, onions, orange, pomegranate seeds and cherry tomatoes in a salad bowl. Add the grilled halloumi cheese over the salad.
  3. For the dressing combine the oil, orange juice, herbs, salt, and pepper in a bowl and beat with a fork or whisk. Pour the dressing over the salad and toss lightly.