Griddled halloumi salad with pomegranate salsa recipe

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  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 523 calories / serving
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Create a taste sensation with this fabulous salad, the pomegranate salsa infused with garlic and chilli perfectly complements the mild saltiness of the halloumi. 

  1. Scoop out the pomegranate seeds and place into a bowl, taking care to avoid the white membrane. Add the olive oil, parsley, lemon juice, chilli and garlic and then season generously with a little salt and plenty of freshly ground black pepper. Set aside to allow the flavours to infuse whilst cooking the halloumi.
  2. Heat a griddle pan or frying pan until hot, then cook the halloumi slices in batches for 1-2 minutes on each side until hot and golden.
  3. Place 3 slices each onto 4 warmed serving plates and drizzle each with a little honey, then spoon over spoonfuls of salsa over each slice and serve whilst the cheese is still warm.

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  • Ingredients

  • 1 pomegranate
  • 90ml (6 tbsp) olive oil
  • 4 tbsp fresh parsley, chopped
  • 30ml (2 tbsp) lemon juice
  • 1 small red chilli, deseeded and finely chopped
  • 1 small garlic clove, peeled and roughly chopped
  • 12 thick slices of halloumi cheese
  • 4 tbsp clear honey
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  • Energy 2164kj 523kcal 26%
  • Fat 41.2g 59%
  • Saturates 19.3g 97%
  • Sugars 15.2g 17%
  • Salt 3.1g 51%

of the reference intake
Carbohydrate 15.6g Protein 22.8g Fibre 0.6g

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