Salty, crispy, squidgy, and melty all at once, halloumi cheese is a delicious ingredient to elevate any dish. This recipe sears the halloumi to develop those charred flavors that will be the perfect addition to the freshness of the arugula and the fragrant flavors of hazelnuts.
Remove the cheese from the package and cut it in half horizontally, into two thinner pieces. Transfer the slices to a plate lined with paper towels, dry well, and set them aside.
Measure and combine the ingredients into a large mixing bowl, mix well and set it aside.
Add the oil and preheat the pan to 435°f/ 225°C (high), then tilt to coat evenly.
Add the radishes and roast for 4 minutes or until the sides turn golden brown and slightly charred.
Transfer the roasted radishes to the bowl with the dressing and set it aside.
Using a paper towel, thoroughly wipe the cookware.
Add the oil and preheat to 435°F/ 225°C (high), then tilt to coat evenly.
Dry the exposed side one more time, then add the sliced halloumi into the preheated cookware. Sear for 1-2 minutes or until medium to dark golden brown and slightly charred.
Turn on its other side and conitnue searing for 1-2 minutes or until medium to dark golden brown.
Turn the burner off and transfer the cheese to a cutting board. Cut it into smaller pieces, add it to the bowl with the dressing and the roasted radishes and mix well.
Add the arugula and enough red onion to your liking into the bowl with halloumi, radishes, and dressing and mix well.
Enjoy this salad with extra freshly shaved radishes and chopped toasted.
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