Vegetable salads get a whole new flavor when you add just a couple of new ingredients: in this case those changes come through roasted halloumi and roasted pine nuts.
It is sort of pointless to say too much about quantity here since this very much boils down to the size of the salad bowl, not to mention how many diners. In this salad there can not be too much of any of the ingredients, so leave it to the eyes and mouth to decide what the perfect combination is.
- Ice salad
- Arugula salad
- Cherry tomatoes
- Pine nuts
- Salad dressing
Cut or rip ice and arugula salads, halve the tomatoes, cut the cucumber in small pieces and mix them all in a salad bowl.
Cut 2-6 slices of halloumi (depends on how much salad you are making) in small pieces. Roast them in a pan with butter or olive oil. Then cut one handful of pine nuts in somewhat smaller pieces and roast them in butter as well. Both halloumi and pine nuts are ready when they have a nice brownish color.
Add halloumi and pine nuts into the salad and mix all ingredients well. You can serve it just like that, but you can also use salad dressings: light balsamic vinaigrette dressing goes well with this one.