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
½ pound 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
Directions:
- Pre-heat barbeque to high.
- Remove rind from watermelon and pineapple and slice fruit into two- or three-inch squares. Slice apricots, peaches and halloumi into half-inch slices.
- Pat fruit with 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 a side. Remove to a wire rack to cool.
- Combine all ingredients for 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.
- Add roasted fruit to arugula and serve remaining vinaigrette on the side. Garnish with cherries.
Recipes and Food Styling by Devan Rajkumar
Photography by Paula Wilson
