Project Description

Haloumi, Pomegranate & Spinach Salad

  • Serves 4
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes

Ingredients:

  • ½ cup (50g) walnut halves
  • 1 tbs honey
  • 2 tbs pomegranate molasses
  • 1 tbs lemon juice
  • 2 tsp Dijon mustard
  • ¼ cup (60ml) extra virgin olive oil
  • 180g Lemnos Haloumi, cut into 2cm cubes
  • 1 bunch rocket, leaves coarsely torn
  • 50g baby spinach leaves
  • 1 pomegranate, seeded

Method:

  1. Preheat oven to 180°C. 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, mustard and 2 tbs oil in a screw-top jar and shake until well combined. Season with salt and pepper.
  3. Heat the remaining oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through. Remove from heat.
  4. Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and walnuts and sprinkle with pomegranate seeds. Serve immediately.
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