Arugula Salad with Halloumi & Figs

Arugula: A peppery, leafy green that forms the base of the salad.

Halloumi cheese: A semi-hard cheese that can be grilled or fried without melting, adding a salty and creamy element.

Figs: Fresh, sweet fruits that provide a juicy contrast to the other ingredients.

Olive oil: Used to drizzle over the salad, adding richness and flavor.

Balsamic vinegar: Adds a tangy and slightly sweet note to the dressing.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a touch of heat and depth to the salad.

When cooking halloumi, ensure the pan is adequately heated before adding the cheese. This helps achieve a perfect golden brown crust without sticking. Additionally, avoid overcrowding the pan to maintain even cooking.

• arugula - Substitute with baby spinach: Baby spinach has a similar texture and slightly peppery flavor, making it a good alternative to arugula.

• halloumi cheese - Substitute with paneer: Paneer has a similar firm texture and can be grilled or fried like halloumi, though it has a milder flavor.

• fresh figs - Substitute with dried figs: Dried figs can provide a similar sweetness and chewy texture, though they are more concentrated in flavor. Rehydrate them slightly for better texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can mimic the acidity of balsamic vinegar, though it lacks the sweetness. Add a touch of honey if needed.

• To store the arugula salad with halloumi and figs, place any leftovers in an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Keep the salad in the refrigerator. It is best consumed within 1-2 days to enjoy the optimal texture and flavor of the arugula and figs.
• If you anticipate leftovers, consider storing the components separately. Keep the arugula and figs in one container, and the cooked halloumi in another. This prevents the halloumi from becoming soggy.
• When ready to serve again, reheat the halloumi briefly in a non-stick pan over medium heat until warm. This will help restore its delightful texture.
• Drizzle the olive oil and balsamic vinegar just before serving to keep the salad crisp and fresh.
• Freezing is not recommended for this salad. The arugula and figs will lose their texture and become mushy upon thawing, and the halloumi may become rubbery.
• If you must freeze, only freeze the halloumi. Place the slices in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Thaw in the refrigerator and reheat in a pan before adding to fresh arugula and figs.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add the leftover halloumi slices and cook until they regain their golden brown color, about 1-2 minutes per side.
  3. In a separate pan, lightly warm the figs for about 1 minute to release their sweetness.
  4. Toss the arugula in the pan for just a few seconds to slightly wilt it, if desired.
  5. Combine all ingredients back together and drizzle with a bit more olive oil and balsamic vinegar if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the halloumi slices on a baking sheet and bake for about 5 minutes, or until they are warmed through and slightly crispy.
  3. On a separate baking sheet, place the figs and warm them for about 3 minutes.
  4. Lightly toss the arugula in a bowl with a small amount of olive oil to keep it fresh.
  5. Combine all ingredients and add a touch more balsamic vinegar if desired.

• Microwave Method:

  1. Place the halloumi slices on a microwave-safe plate and cover with a damp paper towel.
  2. Microwave on medium power for about 30 seconds to 1 minute, or until the cheese is warmed through.
  3. In a separate microwave-safe dish, warm the figs for about 20-30 seconds.
  4. Toss the arugula with a bit of olive oil and balsamic vinegar to refresh it.
  5. Combine all ingredients and season with a pinch of salt and pepper if needed.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the halloumi slices in the air fryer basket and cook for about 3-4 minutes, or until they are crispy and golden.
  3. Add the figs to the air fryer for the last 1-2 minutes to warm them up.
  4. Lightly toss the arugula with a bit of olive oil and balsamic vinegar.
  5. Combine all ingredients and serve immediately.

• Non-stick pan: Used to cook the halloumi slices until they are golden brown on both sides.

• Spatula: Helps in flipping the halloumi slices to ensure even cooking.

• Large bowl: Used to combine the arugula, figs, and cooked halloumi.

• Measuring spoons: Ensures accurate measurement of olive oil and balsamic vinegar.

• Salad tongs: Useful for tossing the salad gently to combine all ingredients.

• Cutting board: Provides a surface to quarter the fresh figs.

• Knife: Used to slice the halloumi and quarter the figs.

• Serving platter: Ideal for presenting the finished salad.

Pre-slice the halloumi: Slice the halloumi cheese in advance and store it in an airtight container in the fridge.

Pre-wash the arugula: Wash and dry the arugula ahead of time and keep it in a salad spinner or a sealed bag with a paper towel.

Use pre-cut figs: Buy pre-cut figs or slice them the night before and store them in an airtight container.

Make the dressing ahead: Mix the olive oil and balsamic vinegar in a small jar and shake well. Store it in the fridge until needed.