Heat a grill pan or skillet over medium-high heat with no oil needed
Pat halloumi dry
Grill halloumi 2–3 minutes per side until golden with crisp edges
Remove halloumi and let cool slightly, then slice into bite-size pieces
Whisk together Dijon mustard, honey, fresh lime juice or white wine vinegar, orange juice, extra virgin olive oil, salt, and optional garlic clove to make the dressing
Combine arugula or mixed greens, diced mango, cubed watermelon, fresh blueberries, and chopped pistachios in a large bowl
Top with grilled halloumi pieces and fresh mint leaves
Drizzle with citrusy Dijon dressing and season with freshly cracked black pepper
