Halloumi, Pomegranate and Walnut Salad

Name: Halloumi, Pomegranate and Walnut Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 2 blocks halloumi; 150 g rocket leaves; 1 fennel bulb, thinly sliced; 50 g walnut halves, toasted; 50 g pomegranate seeds; 1/2 bunch dill, roughly chopped; 1 tbsp olive oil; 2 tbsp za’atar; 4 tbsp walnut oil; 2 tbsp pomegranate molasses; 2 tsp cumin seeds, toasted and lightly crushed

This vibrant halloumi salad pairs crisp golden cheese with peppery rocket, shaved fennel, toasted walnuts, and juicy pomegranate seeds. A tangy walnut oil and pomegranate molasses dressing brings everything together for a fresh, flavorful dish that's perfect for lunch or a light dinner.

Servings6 Portions

Prep Time10 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

halloumi
2 blocks
rocket leaves
150 g
fennel bulb, thinly sliced
1
walnut halves, toasted
50 g
pomegranate seeds
50 g
dill, roughly chopped
0.5 bunch
olive oil
1 tbsp
za’atar
2 tbsp
walnut oil
4 tbsp
pomegranate molasses
2 tbsp
cumin seeds, toasted and lightly crushed
2 tsp

Step-by-Step Instructions

Make the dressing by whisking together the walnut oil, pomegranate molasses, and toasted cumin seeds in a small bowl. Season lightly with black pepper and set aside.

Brush the halloumi slices on both sides with the olive oil, then press each piece into the za'atar to coat. To air-fry, preheat the air fryer to 200C for 2 minutes, arrange the halloumi in a single layer, and cook for 8 minutes. Turn the slices over and cook for 2 to 5 minutes more, until golden and crisp. To pan-fry, cook the halloumi in a dry nonstick skillet over medium heat for 30 to 60 seconds per side, until browned and slightly crisp.

Divide the rocket leaves, sliced fennel, toasted walnuts, and pomegranate seeds among serving plates. Top with the warm halloumi, drizzle over the dressing, and finish with the chopped dill before serving.

Chef's Tips

If you cannot find rocket, substitute arugula. Toast the walnuts before assembling for better flavor, and dress the salad just before serving so the leaves stay crisp. Leftover dressing can be refrigerated for up to 3 days, but the assembled salad is best eaten fresh.