This is a lovely sharp, sweet and salty salad – perfect for a hot summers day (not that we’re having many of those this August!) You can scale up or down depending on the number of people you want to feed, this serves 2.
- 1 x block of Halloumi
- 1 x Yellow Pepper
- Half a Cucumber
- Pack of Cherry Tomatoes
- Pack of Pomegranate Seeds
- Bag of Baby Leaf Salad
- Salt and Pepper
- 2 Tablespoons of Wheat free plain white flour
Dressing
- Bunch of Fresh Mint
- 1 Tablespoon pomegranate molasses
- Juice and Zest of 1 lemon
- Salt and Pepper
- 2 Tablespoon of Extra Virgin Olive Oil
Begin by preparing the salad, put your salad leaves in a bowl, halve your cherry tomatoes and slice your pepper and cucumber to similar size chunks – add to the bowl. Pour in the pomegranate seeds and stir to combine. Put on your plates.
Slice your halloumi into 8 slices and on a plate or board mix your flour with salt and pepper and coat your halloumi in the flour.
Make up your dressing – finely slice your mint and add to a small bowl with the other ingredients and whisk to combine. Taste the dressing if its too sharp for you either add more pomegranate molasses or a pinch or so of caster sugar.
Put a large, non stick frying pan on a high heat and add about a tablespoon of olive oil to coat the bottom. Once the oil is hot add your halloumi and turn down to medium heat. Turn once browned.
When you’re ready to eat pour your dressing over the salad and add halloumi cheese to the top.
palmernoms 