Prep
15 min
Total
25 min
Serves
4
INGREDIENTS
- 4 cups arugula
- 1/2 watermelon skinned and sliced into 3/4" pieces
- 1 pineapple slice into 2-3" squares or rectangles
- 2 peaches sliced into 1/2" pieces
- 4 apricots sliced into 1/2" pieces
- 1 cup cherries +1/2 cup for garnish
- 1/2 lb halloumi cheese sliced into 1/2" pieces
- 1/4 cup vegetable oil
- salt and pepper
Vinaigrette
- 1/2 cup fresh cherries pitted
- 2 tbsp red wine vinegar
- 2 tsp chopped shallot
- 1 tsp minced garlic
- 2 tsp Dijon
- 2 tsp honey
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 1/2 tsp sea salt
- 1/3 tsp fresh cracked black pepper
METHOD
- Pre-heat BBQ to high.
- Pat fruit with paper or kitchen towel to remove excess moisture.
- Brush fruit and haloumi lightly on both sides with vegetable oil and season with salt and pepper.
- Grill for 30-45 seconds a side. Remove to a wire rack to cool.
- Combine all ingredients for vinaigrette in a blender except for the oil.
- Once blended, slowly incorporate the oil until emulsifies.
- In a mixing bowl, add arugula and drizzle with half the vinaigrette.
- Assemble salad and serve remaining vinaigrette on the side.
- Garnish with cherries.
