Ingredients
1 package halloumi cheese
2 semi-firm persimmons
1 package of arugala
good olive oil
Preparation
Slice the halloumi into 1/4 inch thick slices and use 1 teaspoon of olive oil on a non-stick pan. On medium heat grill the cheese about 2-3 minutes each side or until the slices are golden brown.
Peel and slice the persimmons into 1/8 inch thick slices.
Mix the arugula with olive oil.
Plate each salad by: Laying two cheese slices on plate; three persimmon slices on and next to cheese and pile high a “handful” of arugula. Serves 4
Note: do not add salt to salad. The cheese is salty. Try different greens too.
