Grilled haloumi salad

May 1, 2018


Thanks to Rilka Warbanoff and Foodland.


300 g haloumi

olive oil, to drizzle

½ cup pomegranate seeds

1. fresh thyme sprigs,

2. French shallot, finely diced

1 tsp pumpkin seeds, toasted

1 tsp sunflower seeds, toasted

1 tsp pomegranate molasses

1 tsp pine nuts, toasted

1 tsp sumac

olive oil, to taste

pinch of sea salt flakes


To make the dressing, combine all the ingredients in a mixing bowl. Taste and adjust the seasoning.

Preheat an oiled chargrill pan over high heat. Slice the haloumi into 1 cm-thick slices and drizzle with olive oil. Cook for 1–2 minutes on each side or until golden

Drain on paper towel, then arrange the haloumi on a serving platter. Spoon the dressing over the top. Serve immediately.