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Halloumi, Mint & Pomegranate Salad

Halloumi, Mint & Pomegranate Salad

Yields2 Servings

 225 g halloumi
 ½ pomegranate
 3 sprig mint
 70 g rocket
 1 tbsp cold pressed rapeseed oil
 ½ lime (juice)
 2 tsp runny honey
 1 pinch sea salt flakes

1

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.

2

Cut pomegranate in half and hold over a bowl and beat with a wooden spoon until the seeds fall out.

3

Strew your plates with the rocket mint leaves and pomegranate seeds and place the bronzed halloumi on top.

4

Make the dressing in a small bowl or jar with lid by combing oil, lime juice honey and sea salt and squeeze the shell of the pomegranate so that it omits any juices and seeds still within. Stir well to combine.

5

Dress your salad and serve immediately.

Ingredients

 225 g halloumi
 ½ pomegranate
 3 sprig mint
 70 g rocket
 1 tbsp cold pressed rapeseed oil
 ½ lime (juice)
 2 tsp runny honey
 1 pinch sea salt flakes

Directions

1

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.

2

Cut pomegranate in half and hold over a bowl and beat with a wooden spoon until the seeds fall out.

3

Strew your plates with the rocket mint leaves and pomegranate seeds and place the bronzed halloumi on top.

4

Make the dressing in a small bowl or jar with lid by combing oil, lime juice honey and sea salt and squeeze the shell of the pomegranate so that it omits any juices and seeds still within. Stir well to combine.

5

Dress your salad and serve immediately.

Halloumi, Mint & Pomegranate Salad
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