Antioxidant Rich Christmas Salad

Serves 4-6 as a side.
This vibrant and delicious salad is packed with skin loving antioxidants. The jewel-like pomegranate seeds add a naturally festive look and will make this a star on your table. It’s ideal to cook the halloumi just before serving if possible (though not the end of the world if you can’t).
Created by Kelly Gibney
Ingredients:
100g watercress and / or wild rocket
1 small fennel bulb – shaved into thin slices
1 pomegranate
80g fresh blueberries
200g halloumi cheese
Handful additional fresh herbs for scattering
Olive oil for frying halloumi
Herb dressing
1 clove garlic – roughly chopped
Juice of 1 lemon
¼ cup good quality extra virgin olive oil
½ teaspoon sugar
Large handful fresh basil
Large handful fresh mint
Sea salt and cracked black pepper
Method:
Use a stick blender to blitz all the dressing ingredients until smooth. Season well.
Cut the pomegranate in half and then use hands to break each piece in half again. Use a teaspoon to gently release the seeds from the fruit.
Heat a glug of oil in a skillet (cast iron works brilliantly) over a medium heat. Cut the halloumi into 1 cm slices and cook until golden brown on each side.
Use a large plate or platter. Scatter the salad leaves and fennel. Sprinkle with blueberries and pomegranate seeds. Drizzle a little of the dressing over. Place the halloumi on top. Drizzle with more dressing. Scatter fresh herbs and add a little cracked black pepper. Serve immediately with extra dressing on the side.