Grilled Halloumi Salad with Pomegranate and Mint Recipe
This bright and vibrant grilled halloumi salad features crispy, honey-glazed halloumi paired with mixed greens, fresh pomegranate seeds, and a tangy pomegranate dressing, perfect as a main meal or part of a mezze spread.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Servings: 2
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad
- 100 g mixed salad leaves (note 1)
- 50 g cucumber
- 100 g cherry tomatoes
- 4 sprigs fresh mint (note 2)
Dressing
- 3 tbsp pomegranate dressing (note 4)
Halloumi
- 220 g halloumi (note 3)
- 2 tsp olive oil
- 1 tbsp runny honey
Garnish
- 3 tbsp pomegranate seeds
Instructions
- Prepare the salad – Wash the leaves, slice the cucumber (I use a handheld mandolin to get even thin slices) shred the mint (discarding the stalks) reserving a few sprigs for garnish, and cut the tomatoes in half.
- Dress the salad – Put the salad into a bowl and dress with some pomegranate dressing (or your choice) and toss. Arrange on a platter.
- Prepare the halloumi – Slice the halloumi – a standard block is around 250g / 8oz (can vary a little) – and you should get 8 slices.
- Fry the halloumi – Add the olive oil to a non stick pan (about 8″ / 20cm) and fry the halloumi over a medium heat until golden, flipping and moving around the pan so each piece cooks evenly. Depending on the brand some liquid may be released, if so drain it off, add add a little more olive oil. The halloumi should not melt as long as the pan is not too hot. Once the halloumi is golden and crisp take the pan off the heat and add the honey, swirl the pan and flip the halloumi over so each piece is coated the honey forming a glaze.
- Finish & serve – Arrange the slices of warm honey glazed halloumi on the prepared salad, scatter over the pomegranate seeds, garnish with the reserved sprigs of mint.
Notes
- Salad leaves – Use your favourite here aiming to create a variety of flavours, colours and texture, I think that rocket / arugula is essential for the peppery fire it adds. The easiest thing is to use a bag of mixed leaves from the store.
- Mint – Regular common garden mint for this recipe. There are many different flavoured varieties, and I do not think these work well here. If you only have dried mint then skip it.
- Halloumi – Real halloumi from Cyprus that has a PDO will be the best quality and flavour, otherwise a Greek (or other) style “grill” cheese. Not a Greek style salad cheese which is more like feta. The weight of a block of halloumi is around 222g / 8oz but do they vary a little either side of this.
- Pomegranate dressing – the sweet, but tart tangy flavour pairs brilliantly with the salty halloumi. You can also use a regular vinaigrette and drizzle some pomegranate molasses over.
- To prevent the halloumi sticking take the pan off the heat before adding the honey. The residual heat is more than enough to reduce the honey to a glaze.
- Because of how halloumi is made the slices can break into two pieces. If this happens just go with it.
- We love this halloumi salad as it is, but here are some ideas to mix it up for next time to keep things fresh: Change the types of leaves, tomatoes, and even how you slice the cucumber to add interest; Add some roast vegetables to make a more substantial salad; Prepare the salad on a base of cooked quinoa, cous cous or lentils; Mix through a can of drained and rinsed beans or chickpeas; Vary the fruit. Try some grilled peaches or nectarines.
- Storage: I do not recommend storing this salad. If you want to get ahead, wash and prepare the salad and store in a covered container in the fridge. Prepare the halloumi and arrange in one layer on a plate. Quickly reheat the halloumi in a splash of oil over a low heat. Dress the salad and assemble just before serving.
Keywords: grilled halloumi salad, Mediterranean salad, halloumi recipe, pomegranate salad, vegetarian salad
