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Try out the incredible flavours of the quick and easy dish at home.
Preheat oven to 180ºC.
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.
Prepare salad by placing cut tomato, cucumber, capsicum, beetroot, cos, and parsley into a bowl.
Remove pomegranate seeds from the flesh, rinse and add to the salad.
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.
Add haloumi to the salad along with pomegranate molasses, extra virgin olive oil, salt, pepper and sumac. Toss to combine and serve immediately.
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