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+ servings

Halloumi and Pomegranate Salad

Light, salty, tangy, crunchy, crispy, fresh: halloumi pomegranate salad rocks.
Course Appetizer, Lunch
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 portions
Calories 288kcal


  • 250 g halloumi cheese sliced
  • 150 g asparagus
  • 100 g butterhead salad or other tender salad leaves washed
  • 1/2 red onion thinly sliced
  • handful of mint leaves
  • seeds from 1/2 pomegranate
  • 3 tsp olive oil
  • 1 tbsp lemon 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.


This salad works well with chicken. For a feast, add a sugar free dessert!


Serving: 166g | Calories: 288kcal | Carbohydrates: 5.6g | Protein: 14.9g | Fat: 22g | Cholesterol: 49mg | Potassium: 293mg | Fiber: 1.4g | Sugar: 1.9g