https://www.lifestylefood.com.au/recipes/26026/warm-salad-of-haloumi-grapes-olives-and-pomegranate-with-lemon-vinaigrette

LifestyleFOOD.com.au

All of these wonderful flavours together make for a very exciting salad. I do love warm haloumi, but this salad is also great at room temperature using crumbled feta instead. 

Ingredients

  • 120 g (41/4 oz) seedless flame grapes,  on the vine

  • seeds of 1/2 pomegranate

  • 40 g (11/2 oz/1/3 cup) pitted Ligurian olives

  • 40 g (11/2 oz) baby rocket (arugula)

  • 1 small handful mint leaves

  • 1 tablespoon extra virgin olive oil

  • 350 g (12 oz) haloumi cheese, thickly sliced

  • 2 teaspoons za’atar

  • Lemon vinaigrette

  • 1 tablespoon lemon juice

  • 60 ml (2 fl oz/1/4 cup) extra virgin olive oil

  • sea salt and freshly ground black pepper

Method

  • 1.

    To make the lemon vinaigrette, whisk the lemon juice, olive oil and seasoning together.

  • 2.

    Remove the grapes from the vine, wash and cut in half. Place in a bowl with the pomegranate seeds, olives, rocket and mint.

  • 3.

    Heat the olive oil in a non-stick frying pan over high heat. Pan-fry the haloumi for 1 minute on each side or until golden.

  • 4.

    Add the vinaigrette to the salad and toss to combine. Divide the salad and haloumi among four serving plates and sprinkle with the za’atar. Serve immediately.

Notes

Note: Za’atar is a Middle Eastern ground spice blend that typically contains dried thyme, sumac and sesame seeds.

Recipe and image from Neil Perry's Good Cooking (Murdoch Books).

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