A fresh and vibrant salad that’s good enough to be eaten on its own or as a side. The saltiness of the halloumi goes great with the sweetness of pomegranate.
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Serves
6
For The Salad:
Halloumi
Pomegranate
Cucumber
Cherry Tomatoes
Red Onion
Bell Pepper
Sweetcorn
Coriander
Parsley
Mint
Olive Oil
Salt
Black Pepper
For The Croutons:
Sourdough
Za’atar
Olive Oil
For The Dressing:
Extra Virgin Olive Oil
Pomegranate Molasses
Balsamic Vinegar
Honey
Serves
6
For The Salad:
Halloumi
Pomegranate
Cucumber
Cherry Tomatoes
Red Onion
Bell Pepper
Sweetcorn
Coriander
Parsley
Mint
Olive Oil
Salt
Black Pepper
For The Croutons:
Sourdough
Za’atar
Olive Oil
For The Dressing:
Extra Virgin Olive Oil
Pomegranate Molasses
Balsamic Vinegar
Honey
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
To make the croutons, heat a large frying pan over a medium heat. Add the olive oil. Rip up the sourdough into small pieces and fry until crisp and golden brown, sprinkle in the za’atar for the last min or so. Tip out the croutons and set aside.
Step 2.
Cut the halloumi into 3cm cubes, add a splash more oil to the pan and start searing off the cheese. Working in batches, cook over a medium heat, turning occasionally until golden brown on all sides.
Step 3.
Halve the pomegranate and break open to expose the seeds. Separate the seeds from the white pith and set aside. Dice the veggies into equal-sized pieces and finely chop the herbs.
Step 4.
In a large bowl, combine all the ingredients for the dressing, season with salt and pepper, and mix.
Step 5.
Add the chopped veg and half the herbs to the bowl with the dressing along with halloumi, croutons and pomegranate. Toss gently together to dress the salad and transfer to a sharing plate. Top with the remaining herbs and serve.
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