This bright, refreshing salad works beautifully on its own or as an accompaniment to grilled fish or meats. Haloumi has long been a pantry favourite in many Mediterranean households — salty, slightly squeaky and incredibly versatile. It crisps up nicely in a hot pan, and served warm it’s irresistible. If you grew up with this cheese, it’s likely a childhood staple; my children love it straight from the skillet.
To save time when entertaining, you can prepare the vegetables in advance, but pan-fry the haloumi just before serving so the cheese stays crisp rather than soggy. The contrast between ruby pomegranate seeds and golden haloumi is both attractive and delicious, adding texture and a burst of freshness to the salad.
Fennel, Haloumi & Pomegranate Salad
Serves: Serves 4-6.
Ingredients
- 1 small fennel bulb, finely sliced
- 1 small baby cos lettuce, coarsely chopped
- 1 celery stick, chopped
- 2 shallots, finely sliced
- 200g haloumi, sliced thickly
- 100g pomegranate seeds
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- pinch sea salt
Instructions
- In a large bowl, combine the sliced fennel, chopped cos lettuce, shallots and celery. Toss gently to mix.
- Heat a frying pan over medium heat. Add a little of the olive oil and pan-fry the thick haloumi slices for about 1 minute per side, or until golden and crisp. Remove from the pan and keep warm.
- Arrange the salad on a serving platter or divide among plates, then scatter over the pomegranate seeds and top with the warm haloumi slices.
- Whisk the remaining olive oil, lemon juice and a pinch of sea salt together to make the dressing. Drizzle over the salad just before serving and enjoy immediately.
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