Name: Halloumi, pomegranate & walnut salad
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 x 250g blocks halloumi, thickly sliced -; 1 tbsp olive oil -; 2 tbsp za’atar -; 150g rocket leaves -; 1 large fennel bulb, finely sliced -; 50g walnut halves, toasted -; 50g pomegranate seeds -; ½ small bunch of dill, roughly chopped -; 4 tbsp walnut oil -; 2 tbsp pomegranate molasses -; 2 tsp cumin seeds, toasted and lightly crushed -

Ingredients for - Halloumi, pomegranate & walnut salad

1. 2 x 250g blocks halloumi, thickly sliced

2. 1 tbsp olive oil

3. 2 tbsp za’atar

4. 150g rocket leaves

5. 1 large fennel bulb, finely sliced

6. 50g walnut halves, toasted

7. 50g pomegranate seeds

8. ½ small bunch of dill, roughly chopped

9. 4 tbsp walnut oil

10. 2 tbsp pomegranate molasses

11. 2 tsp cumin seeds, toasted and lightly crushed

How to cook deliciously - Halloumi, pomegranate & walnut salad

1 . Stage

Whisk all of the dressing ingredients together with some seasoning, then set aside.

2 . Stage

Brush the halloumi slices on each side with the olive oil. Sprinkle the za’atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.

3 . Stage

Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.