The perfect recipe for a perfect day. This Salad is easily made as a main dish or to accompany some meat or fish. It’s a great crowd pleaser and I made it for a Baby Shower for the non meat eaters. The ingredients are all nutritious and it’s a great make ahead dish.

You can serve the halloumi warm or cold, it’s up to you. If you prefer to have it warm then cook it closer to the serving time, keep it covered and warm and simply spoon over the salad when you’re ready to enjoy.

I make this beforehand and keep everything covered and ready to combine when the time is right. To make the dressing, use a large jar with a lid, shake everything and keep in the fridge. Put the salad ingredients together and keep covered and cook the halloumi beforehand to use when needed. It’s a great recipe to make life that bit easier while you’re still serving a nutritious and delicious meal.

Halloumi:

• 225g Halloumi, cut into pieces
• 1 tsp Chili Flakes (optional)
• 2 tbsp Honey or Maple Syrup

Salad:

• 1 Cucumber, diced
• Two large handfuls Parsley
• 250g Cherry or Plum Tomatoes, diced
• 175g Pomegranate Seeds
• 2 Spring Onions, cut into small pieces

Dressing:

• 60ml Olive Oil
• Juice of 1 small Lemon
• 2 tbsp Tahini
• 2 tbsp Date Syrup
• 1 tsp Sesame Seeds
• 1 tsp Sumac
• Salt and Pepper

Method:

Heat the halloumi in a pan until it’s warmed through then add the honey and chili flakes and turn so the halloumi is well coated. Cook for a few minutes till the edges start to caramelise. Remove from the heat and set aside.

Make up the dressing by adding all the ingredients together and whisking well. Store in the fridge till needed. I find a glass jar with a tight lid very handy for this.

Make the salad by dicing the ingredients into bite sized pieces and cover, let sit in the fridge till needed.

When you’re ready to serve, mix the salad together and add the honey halloumi on top, drizzle with the dressing and finish with extra pomegranate and sesame seeds.

Always with love

Soraya x