100gbutterhead salad or other tender salad leaveswashed
1/2red onionthinly sliced
handful of mint leaves
seeds from 1/2 pomegranate
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.
This salad works well with chicken. For a feast, add a sugar free dessert!