Halloumi, pomegranate & walnut salad
By Anna Glover
Enjoy our easy halloumi salad as a festive starter or light lunch – it takes just 15 minutes to make
-
Prep:10 mins
Cook:5 mins
- Serves 6
Nutrition per serving
-
kcal 457
-
fat 36g
-
saturates 17g
-
carbs 8g
-
sugars 0g
-
fibre 4g
-
protein 23g
-
salt 2.8g
Ingredients
- 2 x 250g blocks halloumi, thickly sliced
- 1 tbsp olive oil
- 2 tbsp za’atar
- 150g rocket leaves
- 1 large fennel bulb, finely sliced
- 50g walnut halves, toasted
- 50g pomegranate seeds
- ½ small bunch of dill, roughly chopped
- 4 tbsp walnut oil
- 2 tbsp pomegranate molasses
- 2 tsp cumin seeds, toasted and lightly crushed
Method
Whisk all of the dressing ingredients together with some seasoning, then set aside.
Brush the halloumi slices on each side with the olive oil. Sprinkle the za’atar onto a plate and press both sides of the halloumi pieces into the spice mix. If using an air fryer, heat it to 200C for 2 mins, then lay the halloumi in the basket and bake for 8 mins. After 8 mins, turn over and cook for another 2-5 mins, until crisp and golden. Alternatively, heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side, or until golden and crisp.
Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.
