A feast for the eye and super-tasty: this halloumi and pomegranate salad is easy to prepare and packed with flavour.
What is halloumi?
Halloumi is a semi-hard, unripened, brined cheese from Cyprus. It can be made from cow, sheep or goat's milk and has a mild salty flavour.
It can be eaten raw, but I think it really comes into its own when it is grilled or fried. Because of its high melting point, halloumi does not lose its shape or melt.
Halloumi is just perfect in salads, best served still warm. Paired with asparagus, which is in season and so fresh and delicious at the moment, it becomes pure heaven. And if you then add thinly sliced red onions, butterhead salad leaves plus a sprinkle of pomegranates and mint? Friends, I am starting to run out of superlatives here.
How to make halloumi pomegranate salad - step by step:
My pomegranate seed hack
As with all salads, use whichever leaves you have to hand. I used mild lettuce, but a peppery salad such as rocket would also work well here.
I am a big fan of fresh mint in salads, but you can replace this with chopped parsley.
Not everyone is keen on asparagus, I know. Sub it with green beans or with tenderstem broccoli if you prefer.
What to serve with halloumi pomegranate salad
This salad makes for a great stand-alone light lunch.
For a more substantial meal, add roasted chicken or salmon filets - either go well with this dish.
Best served fresh.
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Halloumi Pomegranate Saladfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 250 g halloumi cheese sliced
- 150 g asparagus
- 100 g butterhead salad or other tender salad leaves washed
- ½ red onion thinly sliced
- handful of mint leaves
- seeds from ½ pomegranate
- 3 tsp olive oil
- 1 tbsp lemon or lime juice
- salt and pepper
- Soak your red onion slices in a bowl of cold water while you prepare the rest of the ingredients. Amazingly, this removes the bitterness and sharpness of the onion and you are left with a mellow, slightly sweet flavour (plus your breath won't be as smelly afterwards!)
- Boil/steam your asparagus tips for 1 minute and drain.
- Heat a griddle pan until it is smoking. baste your halloumi slices in oil and grill them for a couple of minutes on each side until they get those pretty brown stripes. If you don't have a griddle pan, you can also cook them under a hot grill
- To remove the pomegranate seeds, roll the pomegranate on the kitchen counter a few times to loosen the seeds. Then cut in half and bash the skin with a wooden spoon. This will make the seeds fall out. Stubborn seeds will unfortunately need to be removed manually :).
- Arrange the salad leaves in a bowl or on a large platter, add the halloumi slices, your red onions and sprinkle over the pomegranate seeds and mint
- Mix the olive oil, lemon juice, salt and pepper and pour over your salad.