Introduction:
This vibrant and refreshing Mediterranean-inspired Halloumi Salad is perfect for warm weather. It combines the distinct, savory flavor of halloumi cheese with fresh, crisp vegetables and a tantalizing, tangy dressing. This dish can serve as a satisfying main course or a generous side dish.
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Ingredients
๐ต 225g Halloumi cheese
๐ถ๏ธ 1 teaspoon red pepper flakes
๐ฏ 2 tablespoons honey
๐ฅ 1 whole cucumber
๐ฟ 1 bunch parsley
๐
250g baby plum tomatoes
๐ฎ 1 cup pomegranate seeds
๐ง
2 spring onions
๐ซ 1/4 cup extra virgin olive oil
๐ Juice of 1 small lemon
๐บ 2 tablespoons pomegranate molasses
๐ฅ 2 tablespoons tahini
โช 1 teaspoon sesame seeds
๐ฅ 1 teaspoon sumac
๐ง 1/2 teaspoon salt
โซ 1/2 teaspoon black pepper
Instructions
1- Prepare the Halloumi:
- Unwrap the halloumi cheese and cut it into small, bite-sized cubes.
- Place the halloumi cubes on a cutting board and sprinkle with red pepper flakes.
- Drizzle honey evenly over the cubes.
- Heat a frying pan over medium heat. Add the seasoned halloumi cubes.
- Fry the halloumi, stirring occasionally with a spatula, until all sides are golden brown. Remove from pan and set aside.
2- Prepare the Salad Ingredients:
- Finely dice the cucumber and place it into a large wooden mixing bowl.
- Finely chop the parsley and add it to the bowl.
- Halve the baby plum tomatoes and add them to the bowl.
- Chop the spring onions and add to the bowl.
- Add the pomegranate seeds to the bowl.
3- Prepare the Dressing:
- In a small glass jar, combine the extra virgin olive oil, lemon juice, pomegranate molasses, and tahini.
- Add the sesame seeds, sumac, salt, and black pepper.
- Secure the lid on the jar and shake vigorously until the dressing is well combined and emulsified.
4- Assemble the Salad:
- If making a cold salad, allow the fried halloumi to cool completely before adding it to the bowl with the other salad ingredients.
- Pour the prepared dressing over the salad ingredients in the bowl.
- Using salad servers, gently toss all the ingredients until they are evenly mixed and coated with the dressing.
Prep Time: Approximately 20 minutes
Cook Time: Approximately 10 minutes
Total Time: Approximately 30 minutes
Servings: 4
Calories: 445
Protein: 14g
Fat: 32g
Carbohydrates: 28g
Fiber: 4g
Equipment: Cutting board, chef's knife, black non-stick frying pan/skillet, spatula, large wooden mixing bowl, small glass jar with lid, wooden spoon, wooden salad servers.
Cooking Tips
- Opt for a warm halloumi contrast by serving it directly on top of the salad while still warm, rather than mixing it in.
- Use a sealed jar to shake the dressing ingredients for quick and thorough emulsification.
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