At the Fillmore Street location of Troya Mediterranean Kitchen in San Francisco, featuring Turkish-inspired food, chef Philip Busacco uses halloumi cheese as a canvas for this salad, swapping in other fruits, greens, and kinds of fruit molasses. If your grocery store doesn't carry dried mint in the spice aisle, open a bag of peppermint tea.

Recipe adapted from Philip Busacco
This Story Originally Appeared On sunset.com

Gallery

Maren Caruso; Styling: Nissa Quanstrom

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make dressing: Stir ingredients together in a small bowl and set aside.

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  • Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and cherries in a large bowl; set aside.

  • Heat a large nonstick frying pan over medium-high heat. Add halloumi and oregano to dry pan; cook, turning once, until cheese browns (it will exude brine, then dry out), 4 to 6 minutes total. Remove from heat and discard oregano.

  • Toss arugula and cherries with just enough dressing to coat, then toss with fennel. Divide among plates. Top salads with halloumi. Drizzle dressing over cheese.

  • *Find at well-stocked supermarkets.

Source

Troya Mediterranean Kitchen, San Francisco

Nutrition Facts

383 calories; calories from fat 58%; protein 15g; fat 25g; saturated fat 10g; carbohydrates 29g; fiber 7.5g; sodium 874mg; cholesterol 43mg.