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Griddled halloumi salad with pomegranate salsa recipe

Griddled halloumi salad with pomegranate salsa recipe

16 ratings

Create a taste sensation with this fabulous salad, the pomegranate salsa infused with garlic and chilli perfectly complements the mild saltiness of the halloumi. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 523 calories / serving
  • Vegetarian


  • 1 pomegranate
  • 90ml olive oil
  • 4 tbsp fresh parsley, chopped
  • 30ml 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

Each serving contains

  • Energy

  • Fat

    41g 59%
  • Saturates

    19g 97%
  • Sugars

    15g 17%
  • Salt

    3.1g 51%

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


  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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