Halloumi, pomegranate & walnut salad - Good Food Middle East
Enjoy our easy halloumi salad as a festive starter or light lunch – it takes just 15 minutes to make
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Serving platter
- Spoon
- Measuring spoon
- Spatula
Ingredients
- 2 x 250g blocks halloumi, thickly sliced
- 1 tbsp olive oil
- 2 tbsp za’atar
- 150g rocket leaves
- 1 large fennel bulb, finely sliced
- 50g walnut halves, toasted
- 50g pomegranate seeds
- ½ small bunch of dill, roughly chopped
- 4 tbsp walnut oil
- 2 tbsp pomegranate molasses
- 2 tsp cumin seeds, toasted and lightly crushed
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