Haloumi Salad with Pomegranate and Cherries | An Engagement and Plans for 2013

Sweet cherries give this Haloumi and Pomegranate salad a fresh summery twist. Served on base of chilli and coriander hommus and drizzled with a good squeeze of lemon juice, it’s a great dish to share with your loved ones. Speaking of which… we are engaged! Only a couple of weeks ago I was talking about how Mr Chipconnoisseur’s parents surprised me with a lovely gesture of including a handful of Polish traditions at a Christmas Eve dinner we had at their place, and then at 5 minutes to midnight on New Year’s Eve another surprise! Mr Chipconnoisseur asked me to marry him! I seem to have missed the earlier message that was projected onto the Sydney Harbour Bridge pylon… *sigh* but plan B, proved to be a beautiful moment and we are both looking forward to wishing each other a Happy New Year in 2050 as we did a week ago now.

To celebrate we spent Saturday morning on Cockatoo Island taking lots of “selfies” – I swore never to be seen in public with a tripod but this was different. I thought I’d share a few of the shots with you. Of course, as any self-respecting modern age bride-to-be I have taken to Pinterest, setting up 2 new boards: wedding inspirations and wedding photography love, both are work in progress.

And I absolutely love my Cerrone ring – set with a single most beautiful brilliant cut diamond, surrounded by 6 diamond baguettes – I am yet to clarify whether that’s meant to be a pun at me for breaking Matt’s jaw on a lovingly prepared crusty baguette during one of our first dates… Alas, I think it was cut into 6 pieces! I guess we now both have something to remember it by.

Don’t worry, the blog won’t be changing direction. We are going to continue to eat healthier and cut our more sugar, additives and preservatives out of our diets… In fact, I have enrolled into a 12 month Health Coaching program with the Institute for Integrative Nutrition and I hope to share some of my health food learnings with you in the coming year. Oh, and the Guilt Free Desserts e-cookbook is coming out in February as planned, too.

So, that’s my plans for 2013 – what are your plans for this year? Do you have resolutions or just small goals that you set for yourself?  The following recipe has been inspired by the cover of SBS Feast Magazine (June 2012). I have added a few twists and used my chilli and coriander hommus recipe as a base for the dish. Worked a treat. You can also check out this homemade haloumi in under 1 hour recipe if you’d prefer to make everything from scratch.

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Haloumi Salad with Pomegranate and Cherries | An Engagement and Plans for 2013

The following recipe has been inspired by the cover of SBS Feast Magazine (June 2012). I have added a few twists and used my chilli and coriander hommus recipe as a base for the dish. Worked a treat. You can also make your own haloumi in under 1 hour from my other recipe if you'd prefer to make everything from scratch.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Servings: 2 -4

Ingredients

For the Haloumi Salad with Pomegranate and Cherries:

• 225 g 1 (small packet) Haloumi Cheese
• 1 tbsp peanut or macadamia oil
• 1 cup hommus mixed in with 1 tsp ground coriander and a good pinch of chilli
• 1/2 pomegranate, seeds removed
• 10 fresh cherries cut in half and pitted
• 1/4 cup freshly chopped flat leaf parsley

To serve:

• 2 tbsp lemon juice

Instructions

For the Haloumi Salad with Pomegranate and Cherries:

• Slice haloumi into 0.5cm thick slices.
• Heat oil in a medium pan over medium heat. Fry haloumi on each side until lightly golden. Remove from pan.
• Spread hommus on a serving plate. Arrange fried haloumi slices. Top with pomegranate seeds and cherries. Sprinkle with chopped parsley.

To serve:

• Drizzle the salad with lemon juice and serve warm.

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