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.
To make the lemon vinaigrette, whisk the lemon juice, olive oil and seasoning together.
Remove the grapes from the vine, wash and cut in half. Place in a bowl with the pomegranate seeds, olives, rocket and mint.
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.
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.
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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