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.
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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