Halloumi and Pomegranate Salad

Already have an account?

Build my box

Halloumi and Pomegranate Salad

Halloumi and Pomegranate Salad

Ingredients
Method

Ingredients

Method

500g sliced halloumi
1 tbsp olive oil
2 tbsp za’atar mix
150g rucola leaves
1 sliced fennel bulb
50g toasted walnut halves
50g pomegranate seeds
½ bunch of dill, chopped
For the Dressing
4 tbsp olive oil
2 tbsp pomegranate molasses
2 tsp toasted cumin seeds

Make the dressing by whisking together the ingredients with some seasoning, and setting aside.
Brush the halloumi on both sides with olive oil, then sprinkle with za’atar. Fry the halloumi for 30 seconds on each side, or until golden and crisp. Divide the leaves, cheese, nuts and pomegranate seeds between plates, and drizzle with the dressing and scatter with dill before serving.

10 mins

6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box