Air Fryer Halloumi, Fig and Arugula Orzo Salad

Name: Air Fryer Halloumi, Fig and Arugula Orzo Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (240 g) orzo pasta; 8 oz (225 g) halloumi cheese, cut into ¼-inch-thick slices; ¾ cup (120 g) dried figs, chopped into bite-sized pieces; 3 cups (90 g) fresh baby arugula; ½ cup (60 g) sliced almonds; 3 tbsp (45 ml) balsamic vinegar; ¼ cup (60 ml) extra-virgin olive oil; 1 tbsp (15 ml) honey; ½ tsp (3 g) Dijon mustard; 1 clove (3 g) garlic, minced; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A fresh Mediterranean pasta salad featuring warm, crispy air-fried halloumi cheese alongside tender orzo, sweet dried figs, peppery arugula, and toasted almonds. Tossed with a tangy balsamic vinaigrette and finished with a touch of honey, this vibrant salad balances creamy, salty cheese with bright acidity and nutty depth. Perfect as a light main course or elegant side dish.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 servings

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Steps

Before you start

Preheat your air fryer to 375°F (190°C)
Bring a pot of salted water to a boil for the orzo
Have all ingredients measured and prepped before you begin

1
Cook the orzo
- Bring a large pot of salted water to a rolling boil.
- Add orzo and cook according to package directions, about 9–11 minutes, until al dente.
- Drain in a colander, rinse briefly with cold water to cool slightly, then set aside.
- The orzo should still be warm but not hot.
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Ready when: Orzo is tender but still has a slight bite
Tip: Don't overcook the orzo; it will soften further as it cools and sits in the vinaigrette
2
Prepare the halloumi
- Pat the halloumi slices dry with paper towels—this helps them brown better.
- Cut the cheese into ¼-inch-thick slices (about 2–3 inches long).
- Arrange slices in a single layer in the air fryer basket, leaving a small gap between each piece.
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Tip: Pat the cheese very dry so it develops a golden crust rather than steaming
3
Air fry the halloumiOven 375°F / 190°C
- Air fry the halloumi at 375°F (190°C) for 6–8 minutes, shaking the basket halfway through, until the cheese is golden brown and lightly crispy on the outside but still soft inside.
- The cheese will continue to firm slightly as it cools.
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Ready when: Halloumi is golden brown with a slight crust, still pliable
Tip: Watch it closely; halloumi burns quickly once it reaches deep golden color
4
Toast the almonds
- While the halloumi cooks, add sliced almonds to a dry skillet over medium heat.
- Toast, stirring frequently, for 3–4 minutes until fragrant and light golden.
- Transfer to a plate to cool.
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Ready when: Almonds are fragrant and light golden in color
Tip: Stir constantly to prevent burning; almonds toast quickly and can char in seconds
5
Make the vinaigrette
- In a medium bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and honey.
- Let sit for 30 seconds for the flavors to meld, then slowly whisk in the olive oil until emulsified.
- Taste and season with sea salt and freshly ground black pepper.
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Ready when: Vinaigrette is well combined and slightly thickened
Tip: Whisk the vinegar and mustard together first to help stabilize the emulsion
6
Assemble the salad
- Transfer the warm orzo to a large bowl.
- Pour the vinaigrette over the warm pasta and toss gently to combine.
- Add the chopped figs and toss again.
- Let the salad rest for 2–3 minutes so the orzo absorbs the dressing.
- Stir in the fresh arugula and toasted almonds.
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Ready when: Salad is evenly dressed and orzo glistens with vinaigrette
Tip: Add the arugula just before serving so it stays bright and tender; tossing it in too early will wilt it
7
Finish and serve
- Divide the salad among serving bowls or plates.
- Top each portion with warm halloumi slices while they're still slightly soft.
- Drizzle any remaining vinaigrette over the cheese if desired.
- Serve immediately while the halloumi is warm.
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Tip: The contrast of warm, creamy halloumi with cool, crisp arugula is key to the dish's success

Good to know

Tips

Halloumi has a high melting point, which is why it's perfect for air frying—it softens inside but holds its shape. Serve it warm for the best creamy texture
For a heartier meal, double the recipe and serve it warm as a main course, or add grilled chicken or white beans for extra protein
If you don't have an air fryer, pan-fry the halloumi in a nonstick skillet over medium-high heat for 2–3 minutes per side until golden and crispy
This salad works best served warm or at room temperature. If you must make it ahead, hold the halloumi and arugula separately and add them just before serving

Make ahead

The vinaigrette can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The orzo can be cooked and cooled 4 hours ahead; cover and refrigerate, then bring to room temperature before tossing with the dressing. Toast the almonds up to 1 day ahead. Air fry the halloumi just before serving for the best texture.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 2 days. Note that the arugula will soften and the halloumi will firm significantly as it cools. Reheat leftover halloumi briefly in a 300°F (150°C) oven for 3–4 minutes to restore its creamy texture, or enjoy cold as is. Do not freeze.

Substitutions

dried figs → dried apricots or dried cherries. Use the same weight; apricots and cherries offer a similar sweetness and chewiness, though apricots are slightly tarter
sliced almonds → chopped pistachios or toasted walnuts. Pistachios add a buttery, slightly sweet note; walnuts are earthier. Toast pistachios and walnuts the same way
fresh baby arugula → baby spinach or mixed greens. Spinach is milder; mixed greens offer more varied texture. Both work well, though you lose the peppery bite arugula provides
balsamic vinegar → red wine vinegar or sherry vinegar. Use the same amount; red wine vinegar is brighter and more tart, sherry vinegar is slightly sweeter and more mellow