Name: Blood Orange & Lemongrass Mint Grilled Halloumi Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 tbsp NOOC Blood or Navel Orange Fused Olive Oil; 2 tbsp NOOC Thai Lemongrass Mint White Balsamic Vinegar; 2 medium oranges, peeled and cut into smallish segments; 1 250g package halloumi cheese drained and patted dry, cut into 1/4” slices; 1 cup raw unsalted pecans toasted or candied; 2 lg handfuls each of arugula, spinach and/or mixed greens; 1/4 c green onions, thinly sliced

Blood Orange & Lemongrass Mint Grilled Halloumi Salad

Michelle Rudell

Servings

Prep Time

10 minutes

Cook Time

5 minutes

Ingredients

2 tbsp NOOC Blood or Navel Orange Fused Olive Oil
2 tbsp NOOC Thai Lemongrass Mint White Balsamic Vinegar
2 medium oranges, peeled and cut into smallish segments
1 250g package halloumi cheese drained and patted dry, cut into 1/4” slices
1 cup raw unsalted pecans toasted or candied
2 lg handfuls each of arugula, spinach and/or mixed greens
1/4 c green onions, thinly sliced

Directions

In a non-stick frying pan over medium-high heat, fry halloumi slices on each side until charred and beginning to melt (1-2 minutes per side), set aside.
Shake or stir the Blood Orange Olive Oil and Lemongrass Mint Balsamic in a small jar or bowl and break up the halloumi into small bite sized pieces. Toss all of the salad ingredients together and enjoy!

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