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


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


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.