(about six serving jars)

A summer salad jar that delights with flavor and appearance! Layers of marinated vegetables, crisp lettuce, grilled halloumi and dill cream make this the perfect dish for summer parties, brunch tables or even a picnic.
Casual, fresh and visually stunning – this is summer food at its best!

Ingredients for salad base:

• ½ bag iceberg lettuce
• 2–3 dl arugula

Marinated vegetables:

• ½ cucumber
• 1 carrot
• 1 small red onion
• 2 tbsp oil
• 1 tbsp lemon juice
• 1 tsp honey
• pinch of salt and black pepper

Dill cream:

• 1 dl crème fraîche
• 0.5 dl mayonnaise
• 3 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• pinch of salt and black pepper

Additionally:

• 1 pkg (200–250 g) halloumi

Instructions

1. Prepare the marinated vegetables: Slice the cucumber and carrot into thin slices or strips (e.g., with a peeler). Cut the red onion into thin rings. Mix the marinade ingredients and combine with the vegetables. Let marinate in the refrigerator for at least 15–30 minutes.
2. Make the dill cream: Mix the crème fraîche, mayonnaise, chopped dill and lemon juice together. Season with salt and pepper.
3. Grill the halloumi: Cut the halloumi into slices and grill on both sides until the surface is beautifully charred and golden brown. Alternatively, you can pan-fry the halloumi slices.
4. Assemble the party jars: Layer torn iceberg lettuce, arugula, marinated vegetables, dill cream and grilled halloumi in transparent jar or glass containers. Finish with dill or a small sprig of arugula.