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.