First recipe after a long posting break, and it’s a good’un! This is a warm halloumi and pomegranate salad – and it’s really quite special. And did I mention that it only takes 10 minutes start to finish?
Halloumi is one of my favourite things to eat. It’s still quite a recent discovery, something I only started eating since I came to London, and if you haven’t tried it before then I recommend you look it out.
The way I always eat halloumi is to slice it into strips about as thick as two £1 coins, spray with oil, and fry until golden brown on the outside. The outside is crispy, the inside is soft and chewy, and it has a very distinctive “squeak” when you eat it. It’s quite salty in taste, but honestly unlike anything I’ve ever eaten. I quite happily have it on its own, Garry loves making halloumi burgers with some sweet chilli sauce and salad, but I think it tastes best in a warm halloumi salad like this one.
The reason I like this particular salad is that I think everything balances really nicely. You can go for bitter or peppery leaves like rocket or watercress, or have a nice iceberg or butter lettuce if bitter leaves aren’t your thing. Coriander leaves and pomegranate balance each other nicely, and then you’ve got delicious halloumi to balance the whole thing out. It’s gorgeous. One of the few salads that makes me think eating a salad for dinner is anything but an awful, awful idea.
One tip I would give you, though, is that rather than buying your leaves and buying a red cabbage and slicing it, just buy one of those pre-prepared salad bags that already has red cabbage in it. Life is too short to slice up salad when it’s right there in bags for you. You’ll thank me for it later.
We served our with toasted rosemary sourdough, but you obviously don’t have to do that. It does go well with some nice crusty bread, though. Don’t want to make it too healthy, right?
So the recipe below is a “per person” deal. I made this just for Garry and I on the first proper weekend of us moving into the new flat. It was a celebration of our new home together, and a good way to kick off hopefully years of delicious meals. But I might serve a mini-version of it next time I have friends over as a starter just by halving the amount of ingredients, or I could serve it for a main and just scale it up. It’s a very forgiving recipes. Feel free to experiment.
- 2 handfuls of salad leaves of your choice per person
- 1 handful of sliced red cabbage per person
- 1 large handful of coriander leaves per person
- Pomegranate seeds - about two heaped tablespoons per person
- Bread, to serve (optional)
- Slice the halloumi. Spray lightly with oil and fry for a few minutes on each side until golden and brown on each side but squishy in the middle. You can do this on a griddle pan if you wish
- Pile the leaves and cabbage on a plate. Add coriander on top. Toss to combine
- Top with the warm halloumi and sprinkle over the pomegranate seeds
- Serve with warm buttered bread (optional)