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Recipe

Seared Halloumi with Arugula, Capers, and Pistachios

Scott Phillips

Servings: 4

Crisp-edged cubes of the Greek cheese halloumi turn this basic arugula salad into something special.

Ingredients

  • 8 oz. halloumi, cut into 3/4-inch cubes
  • 1-1/2 Tbs. red-wine vinegar
  • 1 Tbs. coarsely chopped capers, rinsed and drained
  • 1 tsp. finely chopped fresh flat leaf parsley
  • 1 tsp. finely grated lemon zest
  • 1 tsp. honey
  • 1/2 tsp. grated garlic
  • Kosher salt and freshly ground black pepper
  • 5 Tbs. extra-virgin olive oil
  • 5 oz. baby arugula
  • 1/4 cup chopped pistachios

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 300
  • Fat (g): 34
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 35
  • Sodium (mg): 810
  • Carbohydrates (g): 7
  • Fiber (g): 2
  • Sugar (g): 4
  • Protein (g): 16

Preparation

  • Soak the halloumi in hot water for 15 minutes, then pat dry with paper towels. In a small bowl, combine the vinegar, capers, parsley, lemon zest, honey, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk in 3 Tbs. of the oil until well blended.
  • Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet. Add the halloumi and cook, stirring occasionally, until light golden brown, 3 to 4 minutes. Drain on a paper-towel-lined plate. Combine the halloumi and arugula in a medium bowl. Toss with enough of the vinaigrette to coat lightly. Top with the pistachios, drizzle with additional vinaigrette, if desired, and serve.

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