Crispy Halloumi and Roasted Pepper Salad

• 8 oz halloumi
• 1 cup roasted red peppers
• 4 cup arugula
• 1 cup cherry tomatoes
• 1/4 cup fresh basil
• 1 lemon
• 3 tbsp olive oil
• 1 clove garlic

Instructions

1. 1

   Slice the halloumi into thick slabs and pat dry with a paper towel.

2. 2

   Sear the halloumi in a dry non-stick pan over medium-high heat until deeply golden on both sides, about 3 minutes per side.

3. 3

   Blend the basil, lemon juice, garlic, and olive oil into a loose dressing.

4. 4

   Arrange the arugula on plates and scatter over halved cherry tomatoes and sliced roasted peppers.

5. 5

   Lay the warm halloumi over the greens.

6. 6

   Drizzle generously with the basil-lemon dressing and finish with cracked black pepper before serving.