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
80g fresh blueberries
200g halloumi cheese
Handful additional fresh herbs for scattering
Olive oil for frying halloumi
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.