Tomato, Capsicum and Pomegranate Salad with Grilled Haloumi

Tomato, Capsicum and Pomegranate Salad with Grilled Haloumi

A hearty healthy salad great for the warmer months

Prep 0 mins
Cook 0 mins
Ready-in 0 mins


500 g mixed colour cherry tomatoes, halved
1/2 cup pomegranate arils/fleshy red seeds
1 small yellow capsicum, thinly sliced
1 small red capsicum, finely diced
1/2 small red onion, thinly sliced
2 tablespoons fresh oregano leaves, roughly chopped
1/2 cup flat leaf parsley (curled parsley is also fine)
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
sea salt flakes & freshly ground pepper
250g block haloumi cheese, sliced
1 teaspoon dried mint
2 teaspoons honey
1/2 cup walnuts, roughly chopped


  1. Put chopped tomatoes in a large bowl
  2. Add pomegranate, capsicum, onion, oregano, parsley, vinegar and oil
  3. Toss well to combine and season with salt and pepper
  4. Set salad aside for at least 5 minutes for flavour to infuse
  5. Preheat a large frying pan
  6. Sprinkle haloumi slices with mint
  7. Cook haloumi for 1 minute eash side or until lightly charred
  8. Transfer to a plate and slice diagonally, then drizzle with honey
  9. Spoon salad onto a platter and top with haloumi
  10. Scatter walnuts and extra oregano leaves over the top
  11. Serve with warmed lebanese flat breads, grilled chicken or grilled lamb