Special Diet

Watermelon, Pomegranate and Haloumi Salad

cook 20 mins
  • 200 g (7 oz) reduced-fat haloumi cheese, cut into 8 slices
  • finely grated zest and juice of 1 lime
  • 2 spring onions, finely sliced
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped mint
  • 1 tablespoon avocado oil
  • 150 g (5 oz) wild rocket leaves
  • 1/2 watermelon, peeled, deseeded and diced
  • 1/2 small red onion, finely sliced
  • 100 g (3 1/2 oz) almond-stuffed green olives
  • 1 tablespoon pomegranate molasses
  • 1–2 teaspoons chilli paste, to taste
  • 100 g (3 1/2 oz) pomegranate seeds (about 1 pomegranate)
  • pepper
  • Preheat the grill. Toss the haloumi with the lime zest, spring onions and 1 tablespoon each of the parsley and mint, then place on a foil-lined baking tray. Drizzle over a little of the avocado oil and place the tray under the grill for 3–4 minutes until hot and golden, turning once.
  • Meanwhile, arrange the rocket leaves on 4 large plates. Toss the watermelon, onion, olives and remaining parsley and mint in a large bowl. Spoon the dressed watermelon over the rocket.
  • In a small bowl, mix together the lime juice, pomegranate molasses, the remaining avocado oil and chilli paste, to taste, then season with black pepper.
  • Top each salad with 2 slices of the grilled haloumi, then scatter over the pomegranate seeds. Serve drizzled with the dressing.
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