Project Description
Haloumi, Rocket and Pomegranate Salad
- Makes 4
- Preparation time: 10 minutes
- Cooking time: 10 minutes
Method:
- Heat an oiled frypan to medium high heat. Drizzle haloumi with 1 tbspn oil.
- Cook haloumi for about 1 minute on each side, remove and set aside to cool slightly.
To serve,
- Combine all remaining ingredients in a large bowl, add haloumi, mix well and serve.
Ingredients:
- 2 Packs haloumi, sliced
- ½ fennel bulb, very thinly sliced
- 2 spring onion, thinly sliced
- 200g baby rocket leaves
- 1 pomegranate, seeds and juice
- 1 tablespoon lemon juice
- 2 tablespoons olive oil, separated
