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Two plates serving halloumi, pomegranate & walnut salad

Halloumi, pomegranate & walnut salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 6

Enjoy our easy halloumi, pomegranate, fennel & walnut salad as a festive starter or light lunch – it takes just 15 minutes to make

Nutrition: Per serving
NutrientUnit
kcal457
fat36g
saturates17g
carbs8g
sugars7g
fibre4g
protein23g
salt2.8g
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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

For the dressing

  • 4 tbsp walnut oil
  • 2 tbsp pomegranate molasses
  • 2 tsp cumin seeds, toasted and lightly crushed

Method

  • STEP 1

    Whisk all of the dressing ingredients together with some seasoning, then set aside.

  • STEP 2

    Brush the halloumi slices on each side with the olive oil. Sprinkle the za’atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.

  • STEP 3

    Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.

Recipe from Good Food magazine, Vegetarian Christmas 2021

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