Tomato, Capsicum and Pomegranate Salad with Grilled Haloumi
A hearty healthy salad great for the warmer months
Ingredients
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
Instructions
- Put chopped tomatoes in a large bowl
- Add pomegranate, capsicum, onion, oregano, parsley, vinegar and oil
- Toss well to combine and season with salt and pepper
- Set salad aside for at least 5 minutes for flavour to infuse
- Preheat a large frying pan
- Sprinkle haloumi slices with mint
- Cook haloumi for 1 minute eash side or until lightly charred
- Transfer to a plate and slice diagonally, then drizzle with honey
- Spoon salad onto a platter and top with haloumi
- Scatter walnuts and extra oregano leaves over the top
- Serve with warmed lebanese flat breads, grilled chicken or grilled lamb