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!
1/4cuptoasted nutsI used pine nuts but almonds or walnuts would work too
lemon
4tbspprepared pestoI 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.