Halloumi Pomegranate and Rocket Salad
This vibrant and refreshing salad combines the savory richness of grilled halloumi cheese with the sweet and tart burst of pomegranate seeds balanced by the peppery freshness of rocket (arugula). It’s a perfect dish for a light lunch a side for dinner or a festive addition to a gathering. The contrast in flavors and textures from crispy cheese to juicy pomegranate makes it a delightful treat for the taste buds.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
200g halloumi cheese
100g rocket (arugula) leaves
1/2 pomegranate seeds removed
1 tablespoon olive oil (for grilling halloumi)
1 tablespoon honey (optional)
1 tablespoon balsamic vinegar (optional)
Salt and pepper to taste
Instructions:
Prepare the Halloumi:
Cut the halloumi into slices about 1 cm thick. Heat a non-stick pan over medium heat and add the olive oil. Once hot add the halloumi slices and cook for 2-3 minutes on each side until golden and crispy.
Prepare the Salad Base:
While the halloumi is cooking place the rocket leaves in a large bowl. Sprinkle with a pinch of salt and pepper for seasoning.
Pomegranate Seeds:
Cut the pomegranate in half and gently tap the back with a spoon to release the seeds. Alternatively use your hands to break open the fruit and extract the seeds.
Assemble the Salad:
Once the halloumi is cooked remove it from the pan and let it cool slightly. Arrange the halloumi slices over the rocket leaves then sprinkle with the pomegranate seeds.
Dressing (Optional):
Drizzle the honey and balsamic vinegar over the salad for a touch of sweetness and tang. You can also use a simple olive oil and lemon juice dressing if preferred.
Serve:
Toss everything gently then serve immediately while the halloumi is still warm.
Tips:
Grilling Halloumi: If you prefer a smoky flavor, you can grill the halloumi on an outdoor grill instead of pan-frying. Just make sure to brush it lightly with olive oil before grilling.
Pomegranate Prep: To easily remove the seeds, score the pomegranate and break it into halves. Then submerge it in water while prying the seeds out. The seeds will sink to the bottom while the pith floats, making it easier to collect them.
Make Ahead: You can prepare the rocket and pomegranate seeds ahead of time. However, it’s best to grill the halloumi just before serving to maintain its texture.
Seasoning: If you prefer extra flavor, consider adding a pinch of chili flakes to the dressing or a drizzle of lemon zest for a citrusy kick.
Freshness: To make the salad even more vibrant, try adding fresh herbs like mint, basil, or parsley for an aromatic touch.
Variations:
Add More Vegetables: Include other fresh vegetables like cucumber, cherry tomatoes, or avocado to add more texture and color to the salad.
Nuts & Seeds: For extra crunch, add toasted pine nuts, walnuts, or pumpkin seeds. These will also bring an additional layer of flavor to complement the halloumi and pomegranate.
Dressings: You can swap out the balsamic vinegar and honey dressing for a lemony dressing or a yogurt-based dressing to create a creamier texture.
Add Protein: If you want to make the salad more filling, top it with grilled chicken, lamb, or chickpeas for a protein boost.
Fruit Variations: Besides pomegranate, try other fruits such as figs, citrus segments, or berries for a different fruity burst in the salad.
Make it Vegan: For a vegan option, swap out the halloumi for grilled tofu or a plant-based cheese alternative.
Q&A:
Q1: Can I make this salad ahead of time?
A1: You can prepare the rocket leaves and pomegranate seeds ahead of time but it’s best to grill the halloumi just before serving to maintain its texture and prevent it from becoming rubbery. Assemble the salad right before eating for the freshest taste.
Q2: Can I use other types of cheese?
A2: Yes you can substitute halloumi with other cheeses that grill well such as queso blanco feta or even grilled goat cheese. Just keep in mind the flavor and texture will change.
Q3: Is this salad suitable for a vegetarian diet?
A3: Yes this salad is vegetarian-friendly as long as the dressing is also vegetarian (i.e. no anchovy-based dressings). It can also be easily made vegan by swapping halloumi for grilled tofu or a dairy-free cheese alternative.
Q4: Can I prepare this salad for a crowd?
A4: Yes this salad is easy to scale up. Just make sure to prepare the halloumi in batches if needed and keep the rocket and pomegranate seeds in a large serving bowl. Dress the salad right before serving to keep it fresh.
Q5: What can I serve this salad with?
A5: This salad pairs beautifully with grilled meats roasted vegetables or as a side dish with a main course like steak chicken or a grain-based dish like couscous or quinoa.
Nutrition Information (Approximate per serving):
Calories: 250–300 kcal (depending on the dressing and portion size)
Protein: 15–18g (mainly from halloumi)
Carbohydrates: 15–20g (mostly from pomegranate and rocket)
Fat: 18–20g (from olive oil and halloumi)
Fiber: 3–5g (from rocket and pomegranate)
Vitamins & Minerals: Rich in Vitamin C calcium and antioxidants from pomegranate and rocket.
Conclusion:
Halloumi Pomegranate and Rocket Salad is a delicious easy-to-make dish that’s perfect for any occasion. With a balance of rich flavors and textures—from the crispy halloumi to the juicy pomegranate and peppery rocket—this salad is sure to impress. It’s versatile enough to be adapted to different tastes and dietary preferences. Whether you’re looking for a light lunch a side dish or a festive salad for a gathering this recipe is both satisfying and visually appealing. Enjoy the burst of flavors and feel good knowing you’re eating something both tasty and nutritious!