Arugula salad with fried halloumi

Ingredients for 4 servings:

• 250 g arugula
• 5 tbsp extra virgin olive oil
• 4 tbsp Aceto balsamico, good
• Salt and pepper, black from the mill
• 500 g cheese (halloumi)
• 40 ml olive oil
• 3 tbsp oregano, dried
• 3 tbsp thyme, dried
• 1 lemon(s), untreated, juice
• Pepper, black from the mill
• Balsamic vinegar (cream, for decoration)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sort the arugula, remove the stem ends, wash, spin dry, and place in a bowl. Mix together the olive oil and balsamic vinegar, season with salt and pepper, and pour over the arugula salad. Toss the salad several times in the dressing and arrange on 4 plates. Cut the halloumi into slices about 1 cm thick. Heat half of the olive oil in a large grill pan and fry half of the cheese slices until crispy on both sides. Leave enough space between the individual slices so they don’t stick together. Season the cheese on both sides with oregano, thyme, and pepper. Repeat with the remaining olive oil and cheese. Decorate the plates attractively with the balsamic cream as desired—the cream can and should definitely be eaten! To serve, top each salad plate with 2-3 grilled cheese slices, drizzle with lemon juice, and serve immediately. Be sure to serve with freshly baked ciabatta.