Halloumi, pomegranate, watermelon and walnut salad
Ingredients: 2 x 250g blocks halloumi, thickly sliced 1 tbsp olive oil 2 tbsp za’atar 150g rocket leaves 1 large fennel bulb, finely sliced 50g walnut halves, toasted 50g pomegranate seeds ½ small bunch of dill, roughly chopped Watermelon 1,3kg cut into cubes Dressing: 4 tbsp walnut oil 2 tbsp pomegranate molasses 2 tsp cumin seeds, toasted and lightly crushed Method: Wisk all dressing ingredients together with some seasoning, then set […]
Middle Eastern-style nectarine, halloumi and freekeh salad
Ingredients: 1 cup freekeh 225g packet halloumi, cut into 1cm thick slices, then halved lengthways ½ cup olive oil 3 nectarines, cut into 8 wedges 1 lemon, juiced 2 tablespoons pomegranate molasses 2 teaspoons honey ½ teaspoon dried chilli flakes ½ cup small flat-leaf parsley leaves 1 baby cos lettuce, leaves separated, torn into large […]
