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
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
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.