Charred Halloumi & Pomegranate Salad with Sumac Dressing
Charred halloumi slices on salad leaves with cucumber and red onion, topped with pomegranate and sumac olive-lemon dressing.
- 250 g halloumi cheese
- 120 g mixed salad leaves
- 80 g pomegranate seeds
- 150 g cucumber
- 40 g red onion
- 60 ml extra virgin olive oil
- 2 tbsp lemon juice
- 5 g sumac
- 15 g fresh mint leaves
- 3 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Slice halloumi into 8mm thick slices.
- Step 2
Heat a non-stick frying pan over medium-high heat until very hot (about 2 minutes).
- Step 3
Place halloumi slices in the dry pan and cook for 2-3 minutes until golden char marks appear, then flip and cook the other side for 2-3 minutes. Transfer to a plate.
- Step 4
While halloumi cooks, prepare the dressing: whisk together olive oil, lemon juice, sumac, salt, and pepper in a small bowl.
- Step 5
Dice cucumber and thinly slice red onion. Tear salad leaves into bite-sized pieces.
- Step 6
Assemble salad on two plates: arrange leaves, cucumber, red onion, and pomegranate seeds.
- Step 7
Top each plate with 4 halloumi slices, drizzle with sumac dressing, and garnish with fresh mint.
- Step 8
Serve immediately while halloumi is still warm.
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