Name: Halloumi, pomegranate & walnut salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
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

A halloumi, pomegranate & walnut salad divided between two serving plates

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

For the dressing

4 tbsp walnut oil
2 tbsp pomegranate molasses
2 tsp cumin seeds
toasted and lightly crushed

Method

step 1
Whisk all of the dressing ingredients together with some seasoning, then set aside.
step 2
Brush the halloumi slices on each side with the olive oil. Sprinkle the za’atar onto a plate and press both sides of the halloumi pieces into the spice mix. If using an air fryer, heat it to 200C for 2 mins, then lay the halloumi in the basket and bake for 8 mins. After 8 mins, turn over and cook for another 2-5 mins, until crisp and golden. Alternatively, heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side, or until golden and crisp.
step 3
Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.