Grilled Halloumi Salad with Almonds, and Tahini Dressing

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INGREDIENTS

For the salad

  • 4 cups arugula

  • ¼ cup pomegranate arils

  • 6 oz. halloumi cheese, cut into ½-inch thick slices

  • ¼ cup Mariani sliced almonds (can be toasted or left as they are)

For the dressing

  • ¼ cup tahini

  • Juice of ½ a lemon

  • 1 tablespoon maple syrup

  • ¼ teaspoon garlic powder

  • 3 tablespoons water

  • Salt and pepper, to taste

INSTRUCTIONS

  1. Grill the halloumi cheese.  Bring a grill or grill pan to medium heat.  Place the cheese slices on the grates.  Cook for 3 minutes on one side, until the cheese starts to get melty.  Cook for 3 minutes on the other side, then remove from heat and set aside

  2. Make the tahini dressing.  Add the tahini, lemon juice, maple syrup, garlic powder, salt, and pepper to a small bowl.  Mix until all ingredients are evenly combined.  Add the water and mix again until incorporated.  Taste and adjust seasoning as needed.

  3. Add the arugula, pomegranate arils, grilled halloumi cheese, and almonds to a large bowl.  Pour the dressing on top and toss until the salad is completely coated.