Pan Fried Halloumi Salad with Green Tahini Dressing

This pan fried halloumi salad recipe is a dynamic one-bowl meal and is hands-down one of my favorite salads. It features seared halloumi cheese and a creamy green tahini dressing that you'll want to put on everything.

Halloumi is an unripened cheese traditionally made from goat’s and sheep’s milks, although cow’s milk is often added too. It comes from the island of Cyprus in the Mediterranean and has a delicious salty flavor similar to feta, but with a much firmer (almost squeaky) texture. Since it has a high melting point, it’s perfect for cooking.

• ½ cup quinoa
• 1 cup water
• Salt

• 4 tablespoons extra virgin olive oil, divided
• 1 medium summer squash or zucchini, cut crosswise into ¼-inch-thick rounds
• Salt and freshly ground black pepper
• 1 teaspoon dried Italian seasoning
• 8 ounces halloumi cheese, cut lengthwise into ½-inch-thick planks

• 2 cups baby arugula
• Green Tahini Dressing
• ¼ cup coarsely chopped fresh mint
• ¼ cup chopped Maple Pecans or toasted nuts, such as walnuts, pistachios or almonds
• 2 tablespoons pomegranate arils (or dried cranberries)