Enjoy our easy halloumi, pomegranate, fennel & walnut salad as a festive starter or light lunch – it takes just 15 minutes to make
Prep:10 mins
2 x 250g blocks halloumi, thickly sliced1 tbsp olive oil2 tbsp za’atar150g rocket leaves1 large fennel bulb, finely sliced50g walnut halves, toasted50g pomegranate seeds½ small bunch of dill, roughly chopped
STEP 1Whisk all of the dressing ingredients together with some seasoning, then set aside.STEP 2Brush 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. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.STEP 3Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.
