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

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


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)



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. 


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

❑ 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.