Description
A vibrant summer salad that combines creamy grilled halloumi cheese with juicy pomegranate seeds and fresh greens for a delightful and refreshing dish.
Ingredients
Scale
- 8 ounces halloumi cheese, sliced
- 1 cup pomegranate seeds
- 4 cups fresh greens (baby spinach or arugula)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey (optional)
- Salt and pepper to taste
Instructions
- Preheat your grill or grill pan over medium-high heat. Cut the halloumi into generous slices (about ½ inch thick), then place them on the grill. Grill for around 2-3 minutes on each side until golden brown and crispy at the edges. Remove from heat and let cool slightly.
- Wash your fresh greens. Spin dry in a salad spinner or gently pat with a kitchen towel. Place them in the large salad bowl.
- Sprinkle a generous portion of pomegranate seeds over the greens.
- In a small bowl, combine olive oil, lemon juice, salt, and pepper. If using honey, mix it in. Whisk until emulsified.
- Once the halloumi cools slightly, cut it into bite-sized chunks. Toss together the greens, pomegranate seeds, and halloumi in the salad bowl. Drizzle the dressing over the top.
- Lightly toss the salad to coat all ingredients with the dressing just before serving.
Notes
Make the salad right before serving to keep the greens crisp. Customize with nuts or other fruits for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 40mg