Haloumi Salad with Pomegranate Molasses Dressing
Ingredients
- 2 tbsp homemade pomegranate molasses (see recipe)
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp honey or maple syrup (optional, for extra sweetness)
- Flaky Salt and freshly ground black pepper, to taste
- 1 pack Halloumi, thinly sliced
- Leafy salad mix of your choice
Method
Prepare the Dressing
Grill the Halloumi
Assemble and Serve
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- 1. In a small bowl or jar, whisk together the pomegranate molasses, olive oil, red wine vinegar (or lemon juice), and honey or maple syrup (if using).
- 2. Season with flaky salt and freshly ground black pepper to taste.
- 3. Taste and adjust sweetness or acidity as needed.
Grill the Halloumi
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- 4. Preheat a grill pan over medium-high heat.
- 5. Grill the halloumi slices for 1-2 minutes on each side until golden and slightly crispy.
Assemble and Serve
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- 6. Arrange the leafy salad mix on a serving platter or individual plates.
- 7. Add the grilled halloumi on top of the salad.
- 8. Drizzle the prepared dressing evenly over the salad and halloumi before serving.
Serving Suggestions
- Drizzle over mixed greens, roasted vegetables, or a quinoa salad.
- Toss with a Mediterranean-inspired salad with feta, olives, and cucumbers.
- Use as a dressing for grilled chicken or lamb, or as a marinade for roasted vegetables.
