Haloumi and pomegranate salad

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Haloumi and pomegranate salad

The original “forbidden fruit” is the star of this tempting salad.

Photo: Maja Baska


1/2 cup (50g) raw walnuts, slightly crushed

1 tbsp honey

2 tbsp pomegranate molasses

1 tbsp lemon juice

2 tsp Dijon mustard

1/4 cup (60ml) extra virgin olive oil

180g haloumi, thinly sliced

2 cups of rocket

1 cup of baby spinach leaves

1 pomegranate, seeded


Preheat oven to 180C. Line a baking tray with baking paper. Scatter walnuts over the tray and drizzle with honey. Bake for 5-7 minutes or until walnuts caramelise. Remove from oven and set aside to cool.

Combine pomegranate molasses, lemon juice, Dijon mustard and 2 tbsp oil in a screw-top jar and shake until well combined. Season with salt and pepper.

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 the heat.

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.

Recipe adapted from taste.com

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