Fried haloumi with white cabbage, date and green chilli salad

Fried haloumi with white cabbage, date and pomegranate salad.
Fried haloumi with white cabbage, date and pomegranate salad. Photo: Marina Oliphant

The sharp freshness of the white cabbage, the sweetness of the dates and the pop of the chilli and spices work well with fried haloumi.


¼ white cabbage, tightly packed

salt flakes

freshly ground pepper

2 tsp caraway seeds, coarsely crushed in a mortar and pestle

2 lemons, 1 juiced, 1 peeled and segmented

1-2 green chillies, finely chopped, seeds in, to taste

6 dates, pitted, chopped roughly in large chunks

extra virgin olive oil

5 sprigs coriander, picked

5 sprigs mint, picked

2½ cups vegetable oil

250g haloumi

flour for dusting

½ pomegranate, seeds only


1. Remove and discard the core from the cabbage. Finely shave the leaves with a sharp knife or on a mandolin.

2. Place the cabbage in a bowl and season with a little salt and black pepper. Add the freshly crushed caraway seeds and lemon juice and toss. Set aside.

3. In a separate bowl, add the lemon segments, chillies, dates, and a good splash of olive oil. Toss together. Tear in the herbs and combine.

4. Heat the vegetable oil in a shallow pan for five minutes.

5. While the oil is heating, slice the haloumi into 1cm-thick fingers lengthways. Toss in the flour then fry in the hot oil for two minutes or until golden. Drain on paper towel.

6. Pile the cabbage on a serving plate, top with the fried haloumi, scatter over the date salad and the pomegranate seeds and serve.