Halloumi salad
This is a delicious salad that can convert any meat eaters to a vegetarian lunch!
Serves 2
Ingredients
- 200g rocket leaves
- 2 tablespoons of pomegranate seeds
- 1 teaspoon of cumin seeds
- 200g halloumi, slice into thick strips
- 1 small bunch of radishes (radishes quartered and green tops chopped)
- 1/2 small red onion, cut into thin strips
- 300g cooked butter beans
- Dressing:
- 1/2 teaspoon of pomegranate molasses
- 1 tablespoon of olive oil
- Juice from 1/2 lemon
- Small pinch of chilli powder
- Pinch of salt
Method
Combine all the dressing ingredients and pour over the butter beans
Fry the cumin seeds in a dry pan until they pop and release their wonderful aroma
To cook the halloumi, either bake at 200C until golden or in a hot pan
Add the other salad ingredients (apart from the cumin seeds) into the bowl with the butter beans and coat in the dressing
Arrange on a plate, top with the cumin seeds
Enjoy
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