INGREDIENTS

• 1 lemon, juiced and zested
• 5 tablespoons extra virgin olive oil
• 1 garlic clove, pressed
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Avocado oil spray
• 8 ounces halloumi, sliced into 8 pieces
• 3 cups cooked brown rice, room temp
• 4 cups baby arugula
• ½ red onion, diced
• 1/3 chopped Italian Parsley
• 1/3 cup chopped fresh dill
• 2 Roma tomatoes, chopped
• 1 English cucumber, diced
• 1/3 cup toasted pine nuts
• ¼ cup chopped kalamata olives

INSTRUCTIONS

1. In a mason jar, combine lemon, oil, garlic, Dijon, salt, and pepper. Close the lid tightly and shake until emulsified and set aside.
2. Spray a skillet with avocado oil, heat over medium-high heat, and add halloumi slices. Cook, undisturbed, for about two minutes per side or until golden brown. Set aside.
3. Layer the remaining ingredients in a large bowl and drizzle with dressing. Toss well until evenly coated and serve, topped with halloumi slices.