This delicious salad from NYT Cooking is perfect for a vegetarian lunch or light supper. Make the dressing and set aside. Cook the dates and almonds briefing in butter and spices and set aside. In the same pan, sear the halloumi until brown and crispy. Toss arugula, parsley and scallions with the dressing, arrange the halloumi on top, place the dates and almonds on top of the halloumi and garnish with more scallions, if desired.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon mustard, President’s Choice halloumi, Simple brand almonds, Parnoosh dates and pure honey. All are free of additives and preservatives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Crispy halloumi salad with dates and arugula

Ingredients:

Dressing

3 tablespoons (45 ml) olive oil

2 tablespoon (30 ml) red wine vinegar

2 teaspoons (10 ml) honey

½ teaspoon (2.5 ml) Dijon mustard

Fine sea salt and black pepper

Salad

2 tablespoons (30 ml) unsalted butter

Pinch sweet paprika

Pinch ground cinnamon

6 Medjool dates, pitted and chopped

3 tablespoons (45 ml) slivered or roughly chopped almonds

2 tablespoons (30 ml) olive oil

8 ounces (227 g) halloumi, drained and cut into bite-size pieces

5 ounces (140 g) or about 4 cups (1L) arugula (or a mix of arugula and baby spinach)

½ cup (125 ml) flat-leaf parsley leaves and tender stems, roughly chopped

3 scallions, thinly sliced, plus more for garnish if desired

Preparation:

Make the dressing: In a large bowl, whisk together the olive oil, vinegar, honey, Dijon, ¼ teaspoon (1.25 ml) salt and a large pinch of pepper. Taste and adjust seasoning as desired; set aside.

Make the salad: In a large pan, melt the butter over medium heat. Once melted, add a pinch of paprika and cinnamon, then the dates and almonds. Cook, stirring frequently, until the dates have absorbed the butter and softened and the almonds are lightly toasted, 3 to 5 minutes. Transfer to a plate.

In the same pan, cook the halloumi: Heat the olive oil over medium. Add the halloumi and cook for 1 to 2 minutes on each side, until golden brown and crispy. Transfer to a plate and cover with foil to keep the halloumi warm.

Assemble the salad: Add the arugula, parsley and scallions to the bowl with the dressing and toss to combine. Transfer to a large serving plate in an even layer. Arrange the halloumi on top of the greens, followed by the buttery dates and almonds. Garnish with more scallions, if desired, and serve immediately. Serves 4.

From NYT Cooking