Dreamy Seared Apricot Salad    

This sensational combo makes the most of this seasonal stone fruit, by searing and pairing it with spicy arugula, halloumi cheese and pine nuts. A light vinaigrette ties it all together. Serve it as an appetizer or add rotisserie chicken for a quick and delicious meal.



  • 4 cups arugula
  • 1 Tbsp chopped slivered basil leaves
  • 4-8 ripe apricots, depending on size
  • 1 8.8-oz package halloumi cheese
  • 6 Tbsp olive oil
  • ¼ cup pine nuts
  • 1 Tbsp sherry vinegar
  • 1 Tbsp balsamic vinegar
  • Salt/pepper to taste


  1. Whisk together the vinegars, 3 Tbsp olive oil and salt/pepper. Set it aside.
  2. Heat a nonstick sauté pan over medium heat. Gently toast pine nuts until they have a little color, and you can smell them cooking. Remove from heat onto a plate to cool.
  3. Cut apricots in half, remove pits. Brush cut sides with some of the remaining olive oil. Using the same nonstick sauté pan, cook for about 2 minutes on the cut side, until seared but intact. Remove from heat.
  4. Slice Halloumi block into 8 slices (each about 1 oz). Brush slices with olive oil on both sides. Heat the nonstick pan over medium heat for about 5 minutes. Working in batches to give the cheese space, cook slices 3 minutes on each side until crisp and browned. Remove from pan until ready to assemble salad.
  5. Toss together arugula, basil, dressing and half the apricots with dressing. Arrange remaining apricots, halloumi and pine nuts over the top and serve.