Halloumi Pomegranate Salad with Honey Walnuts

A simple flavour-packed Halloumi Pomegranate Salad with sweet honey walnuts, avocado and rocket... ready to serve in under 20 minutes!

5 from 1 vote

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Course: Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: serves

Calories: 532kcal

Cost: $10

Preheat the oven to 160 degrees celsius (fan-forced).
Line a flat tray with baking paper and set aside.
Place the walnuts and honey into a bowl and toss until entirely coated.
Spread the walnuts onto the baking tray and season with a pinch of salt.
Bake the walnuts for 10-15 minutes or until golden (but not burnt!). Stir the walnuts every 5 minutes while they're cooking to ensure even caramelisation.
Remove from the oven and set aside to cool (and firm up!).
Meanwhile, heat 1 tbs olive oil in a frying pan over medium heat.
Place the sliced halloumi into the frying pan and cook on all sides until lightly golden. Set aside.
To assemble the salad, place the rocket into a large serving bowl.
Top with the diced avocado, the pan-fried halloumi and the candied walnuts.
Sprinkle over the pomegranate seeds (arils).
Place the dressing ingredients into a small jar with a lid. Season with salt and pepper and shake until creamy and combined.
Pour one-third of the dressing over the salad and toss to coat.
Serve with the remaining dressing on the side.

RECIPE NOTES & TIPS

How to de-seed a pomegranate:
- Cut the pomegranate in half horizontally through the middle.
- Place half of the pomegranate, cut-side down into your left hand (if you're right handed) or your right hand (if you're left handed).
- Place a large bowl in to a sink under your hand holding the pomegranate half.
- Using a wooden spoon, start to hit the top of the pomegranate (HARD!!!). The pomegranate seeds will start to pop out. If they're not coming out, you aren't hitting hard enough! Continue until all of the seeds have been released.
- Repeat with the other pomegranate half.

Stir the walnuts when baking - to ensure that they caramelise evenly.
Serving - this salad is best served on the day that it is made.
Make ahead - you can make the candied walnuts up to a day ahead and store in an airtight container, and fry the halloumi cheese a few hours ahead. The dressing can be made up to 4 days ahead and stored in the fridge, bring it to room temperature before using.
Storage - store any leftover salad in the refrigerator for up to 1 day.
Freezing - I do not recommend freezing this salad.