I am a sucker for halloumi so any recipe with it in is a winner in my eyes. This one was no exception. I made it up from a few ideas I found on google, so there is no real source I can credit - but thank you Internet, when there’s a bunch of ingredients in the pantry or fridge, google can be a great solution! Don’t get me wrong, I am a cookbook lover from way back, but for quick meal inspiration I just don’t have time to turn the pages only to find I need things I don’t have. That’s more of a make a coffee, find a comfy chair and relax while getting ideas kind of thing.
Anyway, as with all my food you can change it up depending on what you have - but this is what I had on this particular day and it was DELICIOUS. It fed three of us, with some leftover so adjust portions to your family size.
ROAST VEGETABLE + HALLOUMI SALAD
2 red onions
1 large beet (or 2-3 small ones)
Asparagus
Sweet potato - 1 large
1/2 Pomegranate (seeds)
Mixed lettuce leaves
Tomatoes (I used the dark skinned black tomatoes)
Ras el Hanout (sprinkling) - a tunisian/Morroccan spice mix - not essential
Olive oil to fry halloumi
Dressing
2 tsp dijon mustard, I use Maille because I love it
1/4c olive oil
1tbs pomegranate molasses
1tbs lemon juice
1tbs maple syrup
pepper and salt to taste
Roast the veg in bite size pieces with olive oil and seasoning
Assemble the salad on each plate, building it up with the lettuce as the base
Top with roast veg and pomegranate seeds
Meanwhile mix the dressing and set aside
Cut the halloumi into strips, toss in olive oil and sprinkle on the Ras El Hanout. Pan fry for a couple of minutes until golden. Place the halloumi on top of the salad. Make sure you cook the halloumi as the last step - halloumi is best eaten straight after cooking so it’s nice and soft.
Top with dressing and enjoy.
