Recipe information
Ingredients for - Halloumi, pomegranate & walnut salad
1. 2 x 250g blocks halloumi, thickly sliced -
3. 2 tbsp za’atar -
4. 150g rocket leaves -
5. 1 large fennel bulb, finely sliced -
6. 50g walnut halves, toasted -
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.
