Photo by Piriyonel Piri on Pexels
Warm Halloumi Salad with Pomegranate, Walnuts & Pomegranate Vinaigrette
Halloumi is pan-fried, then served over salad leaves with onions, walnuts, pomegranate, and a vinaigrette of pomegranate molasses.
- 250 g halloumi cheese
- 150 g mixed salad leaves
- 1 whole pomegranate
- 50 g walnuts
- 50 g red onion
- 2 tbsp pomegranate molasses
- 60 ml extra virgin olive oil
- 5 g Dijon mustard
- 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
Step 1: Cut pomegranate in half and extract seeds into a bowl, reserving 2 tablespoons for the dressing and the rest for garnish.
- Step 2
Step 2: In a small bowl, whisk together pomegranate molasses, Dijon mustard, 2 tablespoons pomegranate seeds, and 1 tablespoon olive oil. Season with salt and pepper. Set aside.
- Step 3
Step 3: Toast walnuts in a dry frying pan over medium heat for 3–4 minutes until fragrant. Roughly chop and set aside.
- Step 4
Step 4: Slice halloumi into 1 cm thick slices. Pat dry with kitchen paper.
- Step 5
Step 5: Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. When hot, fry halloumi slices for 2–3 minutes per side until golden and slightly softened. Transfer to a plate.
- Step 6
Step 6: Thinly slice red onion and place in a bowl with salad leaves. Drizzle with remaining olive oil and toss gently.
- Step 7
Step 7: Divide salad between two plates. Top each with warm halloumi slices.
- Step 8
Step 8: Drizzle pomegranate vinaigrette over the salad. Scatter reserved pomegranate seeds, toasted walnuts, and fresh mint leaves on top.
- Step 9
Step 9: Serve immediately while halloumi is still warm.
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