Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
- 4 cups of arugula
- ½ a watermelon, medium-sized
- 1 pineapple
- 2 peaches
- 4 apricots
- 227 gr halloumi cheese
- ¼ cup vegetable oil
- salt and pepper
- ½ cup pitted cherries for garnish
Vinaigrette:
- ½ cup fresh cherries, pitted
- 2 tbsp. red wine vinegar
- 2 tsp. chopped shallots
- 1 tsp. minced garlic
- 2 tsp. Dijon mustard
- 2 tsp. honey
- ¼ cup olive oil
- ¼ vegetable oil
- ½ tsp. sea salt
- 1/3 tsp. fresh cracked black pepper
Method:
- Preheat barbeque to high.
- Remove rind from watermelon and pineapple and slice fruit into two- or three-inch squares. Slice apricots, peaches, and halloumi into half-inch slices.
- Pat fruit with a paper towel to remove excess moisture, then lightly brush fruit and halloumi with vegetable oil and season with salt and pepper. Grill for 30 to 45 seconds aside. Remove to a wire rack to cool.
- Combine all ingredients for the vinaigrette in a blender, except for the oil. Once other ingredients are thoroughly blended, slowly incorporate the oils until they emulsify. In a mixing bowl add arugula and drizzle with half the vinaigrette.
- Add roasted fruit to arugula and serve the remaining vinaigrette on the side. Garnish with cherries.
Recipes and Food Styling by Devan Rajkumar
Photography by Paula Wilson