Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4

 

Ingredients:

4 cups of arugula

½ a watermelon, medium sized

1 pineapple

2 peaches

4 apricots

½ pound halloumi cheese

¼ cup vegetable oil

salt and pepper

½ cup pitted cherries for garnish

 

Vinaigrette:

½ cup fresh cherries, pitted

2 tbsp. red wine vinegar

2 tsp. chopped shallots

1 tsp. minced garlic

2 tsp. Dijon mustard

2 tsp. honey

¼ cup olive oil

¼ vegetable oil

½ tsp. sea salt

1/3 tsp. fresh cracked black pepper

 

Directions:

  1. Pre-heat barbeque to high.
  2. Remove rind from watermelon and pineapple and slice fruit into two- or three-inch squares. Slice apricots, peaches and halloumi into half-inch slices.
  3. Pat fruit with paper towel to remove excess moisture, then lightly brush fruit and halloumi with vegetable oil and season with salt and pepper. Grill for 30 to 45 seconds a side. Remove to a wire rack to cool.
  1. Combine all ingredients for vinaigrette in a blender, except for the oil. Once other ingredients are thoroughly blended, slowly incorporate the oils until they emulsify.In a mixing bowl add arugula and drizzle with half the vinaigrette.
  2. Add roasted fruit to arugula and serve remaining vinaigrette on the side. Garnish with cherries.

 

Recipes and Food Styling by Devan Rajkumar

Photography by Paula Wilson