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Halloumi by Pittas
4 ounce
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Tomato Raw (includes Cherry, Grape, Roma)
4 cherry
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Walnuts
2 tablespoon, halves
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Capers
½ tablespoon, whole pieces
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Basil, Fresh
¼ cup, whole pieces
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Step 1
Add the walnuts to a dry skillet over a low/medium heat and toast for 3-4 minutes until lightly golden.
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Step 2
Whilst the walnuts are toasting, quarter the tomatoes and roughly chop the basil. Add to a serving bowl with the arugula.
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Step 3
Add the halloumi to a dry skillet over a medium/high heat. Fry on both sides for 2 minutes until golden brown.
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Step 4
Slice the olives and add to the salad along with the capers, and crumble over the toasted walnuts. Toss to combine.
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Step 5
Top the salad with the pan fried halloumi and olive oil to serve.
