Warm haloumi salad with pomegranate and lemon dressing

Neil Perry
Serve warm and sprinkle with za'atar.
Serve warm and sprinkle with za'atar. Photo: William Meppem
Difficulty
Easy

A quick, tasty meal that has the perfect blend of sweet and spice.

Ingredients

350g haloumi

1 tbsp lemon juice

4 tbsp extra virgin olive oil

sea salt and freshly ground pepper

120g seedless flame grapes, on the vine

seeds of 1/2 pomegranate

cup de-seeded ligurian olives

40g baby rocket leaves

small handful of mint leaves

2 tsp za'atar (Middle-Eastern spice mix)

 

Method

Cut the haloumi into 12 slices.

Make a dressing with the lemon juice, 3 tbsp olive oil and seasoning.

Remove the grapes from the vine, wash and cut in half. Place the grapes in a bowl with the pomegranate seeds, olives and rocket. Tear the mint leaves and add to the salad.

Heat the remaining oil in a non-stick pan over high heat. Pan-fry the haloumi for a minute each side until golden.

Mix the salad with the lemon dressing. Place the haloumi over four plates with the salad on top. Sprinkle with some za'atar and serve immediately. 


HOT TIPS

ā‘ Haloumi is best served straight from the pan or grill, so dish it up quickly after frying.

ā‘ Za'atar is a Middle-Eastern blend of dried herbs with sesame seeds that gives a wonderful freshness to this salad. It's available at fine food stores or Middle-Eastern grocery stores.

 

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