Baby Arugula and Herb Salad with Dried Figs and Halloumi
1/4 lb. (125 g) halloumi cheese, sliced crosswise into pieces 1/3 inch (9-mm) thick
2 Tbs. olive oil, plus more for brushing
2 Tbs. fresh lemon juice
Kosher salt and freshly ground pepper
6 cups (6 oz./185 g) loosely packed arugula
1/4 cup (1/4 oz./7 g) coarsely chopped fresh basil
1/4 cup (1/4 oz./7 g) fresh flat-leaf parsley
8 dried figs, coarsely chopped
1. Prepare a medium-hot fire in a grill.
2. Brush the cheese with olive oil. Arrange the cheese on the grate directly over the heat. Grill, turning once, until nicely grill-marked, 2 to 3 minutes per side. Set aside.
3. In a large bowl, whisk together the lemon juice and the 2 Tbs. olive oil. Season well with salt and pepper. Add the arugula, basil and parsley to the bowl and toss to coat completely. Transfer the greens to a shallow serving platter and garnish with the figs and cheese. Serve immediately. Serves 4.