Bright oranges, creamy avocado + crispy halloumi over a bed of arugula coated in a fresh citrus-shallot vinaigrette and finished off with a handful of toasty, nutty seeds that truly complete this dish. This salad is delicious, exciting + so filling. You’re gonna love it!
1/2 package of halloumi, 1/4″ thick strips or squares – optional
1 navel orange (or 2 smaller oranges)
1/2 small shallot, finely diced
1T white wine vinegar (or red)
2T olive oil
1/3c cooked/canned white beans – optional
1 avocado, sliced/cubed
2-3T sunflower seeds, toasted in a dry pan until brown (sub pepitas)
Fry halloumi in a nonstick pan on med-high with a drizzle of olive oil until golden brown on both sides.
Section the orange then squeeze all the juice out of whats left into a small bowl. Add shallot, vinegar, olive oil and a little salt and pepper, whisk and set aside.
Dump the arugula and beans in a large bowl, pour about half the dressing over it then toss. Garnish with the fried halloumi, orange segments, avocado and seeds, then finish with the remaining dressing.