Just a word of caution - this salad is flavour overload. If you have never tried halloumi cheese, this salad is a great introduction and if you are nervous about cooking cheese on your grill, give them a pan fry.
Preparation
6 ounces arugula
8 ounces halloumi
½ cup red onion, sliced
3/4 cup red wine vinegar
2 pieces star anise
½ teaspoon sea salt black pepper
In a small pot over medium heat, add the red wine vinegar, star anise, salt and a pinch of cracked pepper. Bring the vinegar to a simmer and then turn the heat off. Let the vinegar cool until it is warm enough that you could put your finger in it, then add the onions. Let the onions sit for at least an hour before using them.
Cut halloumi in ½-inch thick slices. Brush with a small amount of oil. Place haloumi slices on a hot grill (you can also use a cast iron pan) and cook for 15 to 20 seconds on each side (longer if it hasn’t taken colour and it isn’t starting to melt).
Carefully remove from the grill and reserve.
Pomegrante vinaigrette
½ cup olive oil
¼ cup pomegranate molasses
1 tablespoon lemon juice (or onion pickling liquid)
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
To prepare the vinaigrette, whisk all of the ingredients in a small bowl. Adjust seasonings to taste.
To serve, toss the greens in a small amount of dressing until they’re lightly covered. Plate and garnish with pickled onions and pieces of halloumi.
