Haloumi, Pomegranate & Rocket Salad Recipe

Haloumi, Pomegranate & Rocket Salad Recipe

This haloumi, pomegranate & rocket salad recipe is the perfect spring addition! A great meat-free option, it is full of flavour and healthy vitamins & minerals. Made in just 25 minutes, it can be had fresh or eaten over a few days. If you are looking to improve your salad game, then look no further as this is the one you have been missing out on.

Cook time: 25 minutes
Servings: 4

Ingredients

• ½ cup (50g) walnut halves
• 1 tbsp honey
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• ¼ cup (60ml) extra virgin olive oil
• 180g packet haloumi, cut in half lengthways and thinly sliced
• 1 bunch rocket, leaves coarsely torn
• 50g baby spinach leaves
• 1 pomegranate, seeded

Method

1. Preheat oven to 180C. Line a baking tray with baking paper. Scatter walnuts over the tray and drizzle with honey. Bake for 5-7 minutes or until walnuts caramelize. Remove from oven and set aside to cool.
2. Combine the pomegranate molasses, lemon juice, mustardand 2 tbs oil in a screw-top jar and shake until well combined.
3. Season with salt and pepper. Heat the remaining 2tbs oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through.
4. Remove from heat. Combine rocketand spinach in a large bowl. Drizzle with dressing and gently toss to combine.
5. Arrange on serving plates. Top with haloumi and walnuts and sprinkle with pomegranate seeds. Serve immediately.

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