Roasted Tomato, Arugula and Halloumi Salad with Pesto
Servings: 2 large salads or 1 salad to share
Made with tomatoes, pesto and arugula, this Roasted Tomato, Arugula and Halloumi Salad with Pesto is sure to become a summer favourite. Perfect for sharing!
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Equipment
- baking sheet
Ingredients
Roasted Tomatoes
- 2 cups baby tomatoes, halved
- 1 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp coarse salt
- ground pepper
- 8 slices halloumi cheese (about half-inch slices)
- 6 packed cups arugula
- 1/4 cup toasted nuts I used pine nuts but almonds or walnuts would work too
- lemon
- 4 tbsp prepared pesto I love my easy basil pesto but you can use whatever you like!
Instructions
Roasted Tomatoes
- Pre-heat oven to 350F. Line a baking sheet with parchment paper.
- Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.
- Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.
- To make the halloumi, heat a medium frying pan to medium heat and add a drizzle of olive oil. Cook the halloumi about 3-5 minutes per side, until a bit golden on each side. Set aside.
- To make the salad, divide the arugula between two large plates.
- Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.
- OR if serving as one large salad, put all of the arugula in one large bowl followed by the remaining ingredients and add the halloumi at the end.
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