Try this Halloumi salad recipe - fabulous to liven up your mid-week salad on summer days. The delicious, creamy taste of our new, Blue Sky, British Halloumi-style cheese is beautifully complimented by the crunchy pomegranate seeds and is perfectly paired with a chilled glass of Rose wine.
Summer Halloumi Salad (Serves 2)
• 150g Halloumi (We used Blue Sky Halloumi Style Cheese)
• 60g Rocket
• 150g Beetroot
• 50g Carrot
• 50g Courgette
• 6 Radishes
• 12 Tomatoes
• 1 Avocado
• 1 Pomegranate
• 5 Mint leaves
• 1 tbsp Honey
• Half a Lemon
• 1 tsp Mustard
Chop the tomatoes, radishes, avocado, beetroot, and mint. Place the chopped items on top of a bed of rocket. Next, either either use a spiralizer, or a vegetable peeler to create thin strips of your carrot and courgette, and place them on top of your salad.
To make the dressing, add a teaspoon of English mustard, a tablespoon of honey and the juice of half a lemon, then mix until all three ingredients combine. (May need a dash of boiling water).
The next step is to cut your Halloumi into thin slices, about 1cm thick. Using a non-stick pan, place on a medium heat and add in your cheese. After roughly 3 minutes, flip the Halloumi over to grill the other side.
Once the Halloumi is golden brown with a nice crust, add it to the top of your salad. Pour over your dressing and garnish salad with pomegranate seeds and grated lemon rind.