Winter persimmon and pomegranate salad
Delight in the flavors of winter with this refreshing persimmon and pomegranate salad. Fresh, vibrant ingredients combine for a truly satisfying dish.
Ingredients:
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon finely grated ginger
- 1 teaspoon honey
- 4 tablespoons extra-virgin olive oil, divided
- salt and black pepper to taste
- 230g Helium cheese, cut into 8 slices
- 2 fuyu persimmons, peeled
- 1 cup pomegranate seeds
- 6 cups baby arugula
- 1/4 cup chopped pistachios
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
Instructions:
- Prepare the dressing by mixing lime juice, ginger, and honey in a small bowl. Slowly whisk in 3 tablespoons of olive oil until the mixture is well blended. Season with salt and pepper to your preference
- Cut the persimmon into 1/4-inch slices and then dice them into quarters. Combine the persimmons, arugula, pomegranate, and roughly half of the herbs in a large bowl. Drizzle the dressing over the mix just enough to coat it, you might not need to use all of it, then gently mix. Taste it and add more salt and pepper if needed.
- In a medium skillet over medium-high heat, warm up the remaining tablespoon of olive oil. Once the skillet is hot, add the Halloumi and cook each side for 2-3 minutes until a golden crust forms on the cheese. Take the Halloumi out of the skillet and cut each slice in half.
- Distribute the salad onto 4 plates and garnish with a few slices of Halloumi, the rest of the herbs, and a sprinkle of pistachios.
Summary:
- Calories: 1831 kcal
- Fat: 146 g
- Protein: 64 g
- Carbs: 79 g
- Potassium: 1457 mg
- Magnesium: 166 mg