Grilled Halloumi Salad with Tomatoes and Pistachios

Directions

1. Segment the lemon and cut the segments into small pieces. Squeeze the remaining membranes to extract all of the juice.

2. In a bowl, combine the lemon pieces and juice with the pistachios, shallot, honey, salt and Signé Caméline Roasted Camelina Oil. Let stand for a few minutes to allow the flavours to develop.

3. Heat a large non-stick skillet over medium-high heat. Place the halloumi slices in the skillet without adding any oil and grill for 2 to 3 minutes per side, until golden brown.

4. Arrange the tomatoes on a large serving platter, top with the warm halloumi, and generously spoon the dressing over everything. Serve immediately.