Name: Moroccan Halloumi, Apricot & Onion Sauté with Almond-Arugula Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ⅓ cup almonds; 9 apricots; 1 ½ (142 g) pkgs baby arugula; 3 medium carrots; 1 small pkg fresh mint; 3 (2 ½ cm) pieces ginger root; 3 (250 g) pkgs halloumi cheese; 1 ½ lemons; ½ medium red onion; black pepper; cinnamon, ground; cloves, ground; coriander, ground; cumin, ground; extra virgin olive oil; pure maple syrup; red wine vinegar; salt

Moroccan Halloumi, Apricot & Onion Sauté with Almond-Arugula SaladMoroccan Halloumi, Apricot & Onion Sauté with Almond-Arugula Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

⅓ cup almonds

9 apricots

1 ½ (142 g) pkgs baby arugula

3 medium carrots

1 small pkg fresh mint

3 (2 ½ cm) pieces ginger root

3 (250 g) pkgs halloumi cheese

1 ½ lemons

½ medium red onion

black pepper

cinnamon, ground

cloves, ground

coriander, ground

cumin, ground

extra virgin olive oil

pure maple syrup

red wine vinegar

salt

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Peel and mince ginger. Place in a small bowl, along with spices, then stir to combine the spice mix.

Juice lemons into a large bowl. Add half of the spice mix (reserving remainder for the halloumi), oil, and maple syrup, then whisk to combine the marinade.

Peel, halve, and slice onion lengthwise into thin strips. Add to the bowl with the marinade.

Halve apricots lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into ¼-inch thick slices, add to the bowl, and toss to combine. Set aside.

Pat halloumi dry with paper towels; holding a knife parallel to the cutting board, cut the halloumi in half horizontally, then cut each half lengthwise into 1-inch thick strips. Season both sides with the reserved spice mix.

Preheat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches if necessary, add the halloumi and cook, turning halfway through, until golden brown on both sides, 5-6 minutes. Remove to a plate and cover with aluminum foil to keep warm. (Reserve skillet for later use and bowl for the next step.)

Meanwhile, place oil, vinegar, maple syrup, and spices in another large bowl. Whisk to combine the dressing.

Peel, trim, and coarsely grate carrots. Add to the bowl with the dressing.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Roughly chop almonds. Add to the bowl, along with arugula, and toss to combine the salad. Set aside.

Return the skillet to medium-high heat. Add apricots and onion; cook, stirring occasionally, until tender and caramelized, 3-4 minutes. Return halloumi to the skillet, stir to combine, and remove from heat.

To serve, divide salad and halloumi sauté between plates or bowls. Enjoy!

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