This Halloumi Salad Bowl with Pomegranates is a feast for the senses! It includes crunchy vegetables, a zesty dressing and sweet pomegranate arils. The halloumi cheese adds a salty and satisfying bite making this salad irresistible. Make it in 20 minutes and enjoy it as a light and healthy lunch or dinner.
This halloumi salad bowl is a perfect vegetarian meal that you can whip up in no time. All you need is twenty minutes to fry the halloumi, chop the veg and whisk the dressing. It’s a quick and easy way to enjoy a fresh and flavorful salad that’s packed with nutrition and taste. You’ll love the contrast of textures and flavors in every bite of this vibrant and delicious salad.
What I Love About This Salad
- The flavor combination is delicious!!
- It’s vegetarian and low-carb!
- It is quick and easy to make.
- You can double or triple the recipe to feed a crowd.
Ingredients
- Halloumi cheese: Select good-quality cheese, drain out the water and chop it into equal-sized cubes before cooking.
- Honey: Use good quality honey for the best flavor.
- Chilli flakes: Sprinkle chili flakes or crushed chili over the halloumi as it cooks to add some heat.
- Parsley: Select fresh, green and unbruised parsley. Remove the stem before chopping.
- Tomatoes: I used large tomatoes for this halloumi salad but feel free to use any tomatoes of your choice. For example, cherry tomatoes or baby plum tomatoes.
- Pomegranate: I used a fresh pomegranate and removed the pomegranate however, you can buy the seeds separately.
- Cucumber: Select a fresh, unbruised, ripe cucumber.
- Scallions/spring onions: Chop scallions diagonally and remove the root.
Salad Dressing
- Olive oil: Good-quality oil will add a delicious rich flavor to the dressing.
- Balsamic vinegar: Adds a sweet and sour flavor to the dressing. Add less or more, depending on your preference.
- Lemon: Use juice from a fresh lemon or concentrated lemon juice.
- Sesame seeds: For some crunch.
- Salt: To taste
- Pepper: To taste
Equipment
- Pan
- Salad bowl
- Chopping board
- Chef’s knife
Recipe Variations
- Use roasted vegetables instead of raw vegetables for a tasty winter variation of this salad. Roasted peppers, zucchini, eggplant and cherry tomatoes work well with crispy halloumi.
- Add a citrusy twist and swap the pomegranates with orange slices. Follow the same recipe.
- Make this halloumi salad protein-rich and add some quinoa!
- Feel free to use chili jam dressing instead of lemon dressing. It is a sweet, spicy condiment made with chilies, sugar and vinegar.
How to Maka Halloumi Salad
How to Cook Halloumi
- Cut the halloumi into square-sized pieces.
2. Then heat a splash of olive oil in a pan. Once the oil is hot, add the halloumi, sprinkle the chili flakes on top then drizzle honey over the halloumi. Cook halloumi on both sides for 5-7 minutes or until golden and crisp.
3. In a jar or small bowl, add olive oil, lemon juice, balsamic vinegar, sesame seeds, salt and pepper and shake or whisk well.
4. Chop the parsley, tomatoes, cucumber, and scallions/spring onions and deseed the pomegranate. Add veggies, seeds and crispy halloumi to the bowl, drizzle the dressing onto the salad.
5. Toss everything together!
6. Enjoy this flavorful Halloumi Salad Bowl and serve it for lunch or dinner!
Tips and Tricks
- Halloumi: Feel free to grill or air fry the halloumi instead of pan frying.
- Dressing: Taste the dressing and add less or more of any ingredient to suit your taste.
- Add-ins: Couscous is a popular add-in. Add about a cup to make this salad more filling.
FAQs
Yes, it can be eaten raw in a salad. It has a deliciously silky, chewy texture.
it goes well with most salad ingredients like, lettuce, cucumber, tomatoes, scallions, watermelon and more.
Refrigerate in an airtight container for up to 3 days.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Stay connected and follow me for more recipes on Facebook, Pinterest, and Instagram for my latest recipes!
Halloumi Salad Bowl with Pomegranates
Equipment
- Pan
- Salad bowl
- chopping board
- Chefs knife
Ingredients
Fried Halloumi
- 225 g of halloumi
- 1/4 tsp of chilli flakes
- 1-2 tbsp of honey
Salad
- 30 g or 1 cup parsley
- 2 large tomatoes
- 1 Pomegranate
- ½ Cucumber
- 4 Spring onions
Dressing
- 3 tbsp olive oil
- 1-2 tbsp of balsamic vinegar
- 1 juice from lemon
- 1 tbsp Sesami seeds
- Salt to taste
- Pepper to taste
Instructions
- In a large skillet over medium-high heat, heat a splash of olive oil. Add the halloumi cubes and sprinkle with chili flakes. Drizzle with honey and cook for 5-7 minutes, turning occasionally, until golden and crisp on all sides.
- In a small jar or bowl, whisk together the remaining olive oil, lemon juice, balsamic vinegar, sesame seeds, salt and pepper. This is your dressing for the salad.
- In a large salad bowl, toss together the parsley, tomatoes, cucumber, scallions and pomegranate seeds. Add the halloumi cubes and drizzle with the dressing. Toss gently to combine.
- Serve immediately or refrigerate until ready to eat. Enjoy this flavorful halloumi salad bowl as a main or a side dish.
Notes
- Halloumi: Grill or air fry the halloumi instead of pan frying.
- Dressing: Taste the dressing and add less or more of any ingredient to suit your taste.
Leave a Reply