Honey Grilled Halloumi Salad with Pomegranate and Mint
Recipe
A vibrant summer dish marinated in honey with salad, avocado and a zesty salad dressing.
Serves: 5 people | Prep time: 20 minutes | Cooking time: 15 minutes
Greek | Main | Gluten Free | Vegetarian
Ingredients
- 2 x 225g packs Halloumi
- 60ml Squeezy Honey
- Juice of ½ a Lemon
- Fresh Thyme Leaves
- 30ml Olive Oil
- 90g bag Rocket & Baby Leaf Salad
- 150g Cherry Tomatoes
- 80g pack Pomegranate Seeds
- 10g Fresh Mint Leaves
- 1 Large Red Onion
- 1 Large Ripe Avocado
- Sea Salt and Black Pepper
For the dressing
- Juice of ½ a Lemon
- 2 tsp Honey
- 50ml Olive Oil
- ½ tsp English Mustard
- 1 flat tsp Tomato Purée
Method
- Put the squeezy honey and lemon juice in a shallow bowl, season with some salt and pepper, scatter over some thyme leaves and mix well.
- Slice each block of halloumi into 5 pieces and then put in with the honey mix, spoon over the dressing and allow to soak for at least an hour in the fridge.
To make the salad:
- Cut the tomatoes in half. Peel and thinly slice the red onion. Cut the avocado in half, remove the stone and scoop out the flesh and chop. Pour a little lemon juice over to stop them going brown.
- Toss all of the above with the rocket, mint and baby leaf salad.
To make the dressing:
- Mix all the ingredients together and whisk.
- Remove the halloumi slices from the marinade. Heat the olive oil in a frying pan and fry the halloumi on both sides until brown. Place the halloumi on top of the salad, scatter over the pomegranate seeds and serve alongside the dressing.