Main ingredients
- Arugula
- Haskap berries
- Grilled halloumi
- Dressing and accompaniments specified by the publisher
A savoury way to discover the berry
Haskap and grilled halloumi salad
Arugula, grilled halloumi and haskap combine freshness, saltiness and fruity tartness.
The idea at a glance
How it comes together
Grill the halloumi following the recipe’s method, then assemble the salad shortly before serving. Consult the original publication for proportions and remaining ingredients.
Original recipe and demonstration
This resource opens at its original French-language publisher. The recipe was not created or tested by Camerise St-Gabriel.
Practical tips
- Use fresh berries during harvest or thaw frozen berries gently.
- Add the halloumi while warm for contrast with the salad.
- A haskap-maple vinaigrette can complement this pairing when included in a complete recipe.
Choose your haskap product
Fresh berries are especially suited during harvest; frozen berries may be used after gentle thawing.
Frequently asked questions
Is this a Camerise St-Gabriel recipe?
No. This page helps you discover and understand a recipe published by the source identified above.
Can frozen haskap berries be used?
Use the form of fruit specified by the original recipe. If frozen berries are allowed, follow its thawing and liquid directions.