• 1 tbsp Dijon mustard
  • 6 fl oz canola oil
  • 4 fl oz lime juice
  • 2 fl oz lemon juice
  • 2 fl oz orange juice
  • 4 oz halloumi
  • 1/4 tsp salt (plus more, to taste)
  • 5 oz arugula
  • 3 oz roasted red peppers
  • 3 oz cherry tomatoes
  • 2 oz chickpeas


Place the Dijon mustard in a medium-sized mixing bowl and slowly add canola oil while whisking them together. Finish the vinaigrette by adding the lemon, lime, and orange juices, as well as salt to taste. Set aside.

Pan fry the halloumiĀ on both sides over medium heat until golden brown. Place the arugula into a bowl along with the other remaining ingredients and add 2 fl oz of the vinaigrette dressing. Top with the warm halloumi and serve.