Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4

Ingredients:

• 4 cups of arugula
• ½ a watermelon, medium-sized
• 1 pineapple
• 2 peaches
• 4 apricots
• 227 gr halloumi cheese
• ¼ cup vegetable oil
• salt and pepper
• ½ cup pitted cherries for garnish

Vinaigrette:

• ½ cup fresh cherries, pitted
• 2 tbsp. red wine vinegar
• 2 tsp. chopped shallots
• 1 tsp. minced garlic
• 2 tsp. Dijon mustard
• 2 tsp. honey
• ¼ cup olive oil
• ¼ vegetable oil
• ½ tsp. sea salt
• 1/3 tsp. fresh cracked black pepper

Method:

1. Preheat barbeque to high.
2. Remove rind from watermelon and pineapple and slice fruit into two- or three-inch squares. Slice apricots, peaches, and halloumi into half-inch slices.
3. Pat fruit with a paper towel to remove excess moisture, then lightly brush fruit and halloumi with vegetable oil and season with salt and pepper. Grill for 30 to 45 seconds aside. Remove to a wire rack to cool.

4. Combine all ingredients for the vinaigrette in a blender, except for the oil. Once other ingredients are thoroughly blended, slowly incorporate the oils until they emulsify. In a mixing bowl add arugula and drizzle with half the vinaigrette.
5. Add roasted fruit to arugula and serve the remaining vinaigrette on the side. Garnish with cherries.

 

Recipes and Food Styling by Devan Rajkumar

Photography by Paula Wilson