Halloumi, pomegranate & walnut salad
Indulge in the perfect blend of savory halloumi, juicy pomegranate seeds, and crunchy walnuts. This salad is a delightful mix of flavors and textures, guaranteed to tantalize your taste buds.
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
Instructions:
- Combine all the dressing components together with a pinch of seasoning, and leave aside.
- Coat the halloumi slices on both sides with the olive oil. Spread the za’atar on a plate and press both sides of the halloumi slices into the spice blend. Heat a non-stick pan over medium heat and cook the halloumi for 30 seconds to 1 minute on each side until they turn golden and crunchy.
- Distribute the arugula, halloumi, fennel, walnuts, and pomegranate seeds among plates. Pour the dressing on top and sprinkle with the dill.
Summary:
- Calories: 1963 kcal
- Fat: 157 g
- Protein: 88 g
- Carbs: 65 g
- Potassium: 2459 mg
- Magnesium: 316 mg