I’ve wanted to make something with pomegranate for some time now. Ever since the chicken with pomegranate and yoghurt worked out so well, it’s become one of my favourite dishes.
Halloumi is a favourite so when I came across this recipe, it was just a matter of time and pomegranate. I didn’t fry the cheese in clarified butter, instead grilled the slices and then chopped into required sized pieces.
The salad was absolutely delicious and I shall be making it very soon. And then again.
Serves: 2 as a main salad, 4-6 as a side salad
400 g mixed greens (approx. 8-10 cups)
Seeds from one pomegranate (½ cup or more)
1 cup seedless green grapes, cut in half
Small bunch fresh thyme, washed, dried and stems removed
225 g halloumi cheese
3 Tablespoons olive oil
2 Tablespoons pomegranate molasses
2 teaspoons sugar (sugar actually necessary as the molasses is not too sweet)
Juice from one lemon
2 cloves garlic, crushed (less is more in this case, garlic I had must have been extra potent, so will go easy on it next time)
Whisk together the ingredients for the dressing and set aside.
In a large salad bowl, toss the greens with the fresh thyme, grapes and half the pomegranate seeds.
Blot the halloumi cheese with paper towel to remove excess moisture. Slice the cheese into slices just thick enough so they don’t disintegrate when on the grill. Grill for 7-10 mins each side. Turn and continue cooking until golden on both sides. Chop into bite-size pieces and toss the warm cheese into the salad.
Drizzle dressing over salad. Toss gently to coat. Garnish with remaining pomegranate seeds and serve immediately.