Halloumi, pomegranate & walnut salad

Name: Halloumi, pomegranate & walnut salad
Total time: 15 min
Yield: 6 portioner
Cuisine: Mediterranskt
Ingredients: 2 x 250g blocks halloumi thickly sliced; 1 tbsp olive oil; 2 tbsp za’atar; 150 g rocket leaves; 1 large fennel bulb finely sliced; 50 g walnut halves toasted; 50 g pomegranate seeds; 0.5 small bunch of dill roughly chopped; 4 tbsp walnut oil; 2 tbsp pomegranate molasses; 2 tsp cumin seeds toasted and lightly crushed

En festlig och lätt sallad med krispig halloumi, granatäpple och valnötter som fungerar bra som förrätt eller lätt lunch. Receptet är snabbt att tillaga och tar bara 15 minuter.

6 portioner 15 min easyMediterranskt

Ingredienser

2 x 250g blocks halloumi thickly sliced
1 tbsp olive oil
2 tbsp za’atar
150 g rocket leaves
1 large fennel bulb finely sliced
50 g walnut halves toasted
50 g pomegranate seeds
0.5 small bunch of dill roughly chopped
4 tbsp walnut oil
2 tbsp pomegranate molasses
2 tsp cumin seeds toasted and lightly crushed

Gör så här

Whisk all of the dressing ingredients together with some seasoning, then set aside.

Brush the halloumi slices on each side with the olive oil. Sprinkle the za’atar onto a plate and press both sides of the halloumi pieces into the spice mix.

If using an air fryer, heat it to 200C for 2 mins, then lay the halloumi in the basket and bake for 8 mins. After 8 mins, turn over and cook for another 2-5 mins, until crisp and golden.

Alternatively, heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side, or until golden and crisp.

Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.