Try out the incredible flavours of the quick and easy dish at home.


  • 1 pita bread

  • Olive oil for cooking

  • Salt and freshly ground black pepper

  • 1 vine-ripened tomato, cut into chunks

  • 1 small cucumber, diced

  • 1/2 red capsicum, diced

  • 1 bunch baby beetroots, cooked and peeled

  • 1 baby cos, roughly chopped

  • Handful of roughly chopped parsley

  • 1/2 pomegranate

  • 200g haloumi

  • Handful of shredded mint

  • 1/2 lemon

  • 2 tsp pomegranate molasses

  • 1 tbsp extra virgin olive oil

  • 1/2 tsp sumac


  • 1.

    Preheat oven to 180ÂșC.

  • 2.

    Tear pita bread into pieces, toss with olive oil and salt and pepper and bake for 10 minutes or until crispy. Set aside to cool.

  • 3.

    Prepare salad by placing cut tomato, cucumber, capsicum, beetroot, cos, and parsley into a bowl.

  • 4.

    Remove pomegranate seeds from the flesh, rinse and add to the salad.

  • 5.

    Heat a heavy-based frypan over a medium-high eat and once hot add haloumi cut into slices and pan-fry on both sides until golden brown. Once brown, remove from the heat. Place in a small bowl and toss with mint and lemon juice, allow to cool slightly.

  • 6.

    Add haloumi to the salad along with pomegranate molasses, extra virgin olive oil, salt, pepper and sumac. Toss to combine and serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 201kj
  • Fat Total 12g
  • Saturated Fat 5g
  • Protein 7g
  • Carbohydrate 18g
  • Sugar 9g
  • Sodium 387mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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