GR
EN
arugula salad with roasted pumpkin and halloumi
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
30 minutes
INGREDIENTS
2 small bunches arugula
3 pumpkin slices
½ small bunch parsley
200-250 gr DODONI halloumi
80-100 gr walnuts 
olive oil 
salt & pepper
2 tbsp white balsamic vinegar
honey
PREPARATION 
Crush the walnuts. Cut the DODONI halloumi into slices.
EXECUTION 
Drizzle some olive oil on the pumpkin slices and season with salt and pepper to taste. Place on a baking tray lined with baking sheet and bake in a preheated oven, at 200oC, for about 30.
n a bowl make the dressing by mixing the olive oil, white balsamic vinegar, some honey and salt and pepper to taste. Place a non stick grill pan over medium heat and let it heat up. Arrange the halloumi slices on the pan and grill each side for 2-3 minutes. Cut each slice in two.
In a bowl, tear the arugula leaves using hands and add the walnuts, pumpkin and halloumi. Drizzle with the dressing and toss well.
Serve immediately.
