AuthordanieldiverCategoryEveryday Easy, Simply SidesA refreshing and vibrant salad. Halloumi has a rubbery salty consistency when heated and browned in a dry frying pan it turns it into what I think of as vegetarian bacon. The combination of rocket, mint leaves, and pomegranate seeds give you a peppery refreshing salad with bursts of fruitiness.
Heat a dry non-stick pan. Slice the halloumi into 1cm thick slices. Cook for about one minute aside in the dry pan or until browned on each side. Once browned set aside.
Cut pomegranate in half and hold over a bowl and beat with a wooden spoon until the seeds fall out.
Make the dressing in a small bowl or jar with lid by combing oil, vinegar, maple syrup, mustard and sea salt and squeeze the shell of the pomegranate so that it omits any juices and seeds still within. Stir well/shake to combine.
In a large bowl toss the rocket and mint leaves together with a little of the dressing. Divide the leaves between two plates. Top the leaves with the fried halloumi and scatter with the pomegranate seeds add a little more dressing if you feel it needs it.
Ingredients
Directions
Heat a dry non-stick pan. Slice the halloumi into 1cm thick slices. Cook for about one minute aside in the dry pan or until browned on each side. Once browned set aside.
Cut pomegranate in half and hold over a bowl and beat with a wooden spoon until the seeds fall out.
Make the dressing in a small bowl or jar with lid by combing oil, vinegar, maple syrup, mustard and sea salt and squeeze the shell of the pomegranate so that it omits any juices and seeds still within. Stir well/shake to combine.
In a large bowl toss the rocket and mint leaves together with a little of the dressing. Divide the leaves between two plates. Top the leaves with the fried halloumi and scatter with the pomegranate seeds add a little more dressing if you feel it needs it.