Halloumi and Pomegranate Salad
Halloumi and Pomegranate Salad



  • 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

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