Colorful Halloumi Pomegranate Salad (Print Version)
# Ingredients:
→ For the salad
01 -
7 oz (200g) halloumi cheese
02 -
1 fresh pomegranate
03 -
1 medium cucumber
04 -
Handful of fresh basil leaves
05 -
1 green onion (scallion)
06 -
1 cup (150g) cherry tomatoes
07 -
1 tablespoon honey
08 -
1 teaspoon red pepper flakes
09 -
Olive oil for frying
→ For the dressing
10 -
3 tablespoons extra virgin olive oil
11 -
2 tablespoons balsamic vinegar
12 -
1 teaspoon honey
13 -
2 tablespoons water
14 -
2 tablespoons fresh lemon juice
15 -
Sea salt and freshly ground black pepper
# Instructions:
01 -
Cut the halloumi into 1/2-inch cubes. Slice the cucumber into half-moons and halve the cherry tomatoes. Extract the pomegranate seeds (tip: do this under water to avoid staining). Roughly chop the basil leaves and slice the green onion into thin rings.
02 -
Heat a tablespoon of olive oil in a non-stick pan over medium-high heat. Add the halloumi cubes and cook for 3-4 minutes, turning occasionally, until golden brown on all sides. Drizzle with honey and sprinkle with red pepper flakes, then cook for another 1-2 minutes until slightly caramelized.
03 -
In a small bowl or jar, combine all the dressing ingredients and whisk or shake until well blended. Taste and adjust seasoning if needed.
04 -
In a large bowl, combine the cucumber, tomatoes, pomegranate seeds, basil, and green onion. Add the warm halloumi and pour the dressing over everything. Gently toss to combine. Let it sit for about 5 minutes before serving to allow the flavors to meld together.
# Notes:
01 -
Allow the salad to rest for a few minutes before serving to let the flavors develop.
02 -
Taste and adjust seasoning just before serving if needed.