For the dressing

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


  • 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

Goes well with


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