Love and Cook

Halloumi salad for summer

The recipe below is for a salad that I put together recently, but feel free to innovate based on what you have on hand, and use the guidelines above to make an interesting salad.

CuisineModern British

Servings	Prep Time
4	15min

Cook Time

10min

Servings	Prep Time
4	15min

Cook Time

10min

Ingredients

2 x 250packs halloumi cheese
1teaspoon olive oil
200g mixed salad leaveswashed and dried
large handful soft fresh herbslike parsley, coriander, basil and mint
1/2large cucumberseeded and cut into cubes
1packet cherry or plum tomatoes
1 kohlrabipeeled, optional
small handful raisinsor dried currants
3-4tablespoons roasted pumpkin seeds

Dressing

1clove garlic grated
1tablespoon pomegranate molassesplus more for drizzling (use balsamic vinegar as a substitute)
1tablespoon lemon juice
3tablespoons olive oil
sea salt and freshly ground black pepper

Instructions

Make the dressing:

Combine all the dressing ingredients in a small bowl and whisk everything well together with a small wire whisk.
Prepare the kohlrabi by taking off the tough skin and then slicing into matchsticks.

To serve:

Heat a heavy frying pan over medium-high heat. Whilst that’s heating, mix the salad ingredients, (excepting the halloumi & olive oil), together with the dressing and portion out into serving plates or bowls.
Slice the halloumi into thick 1/2 “ slices and pat dry. Once the pan is hot, add the oil and fry the halloumi, for 2 minutes or so on each side until it’s golden brown and crusty. Place on top of the prepared salad, drizzle with a little more pomegranate molasses and serve immediately.

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