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Haloumi, pomegranate and rocket salad

10 Minutes

4 Servings

Haloumi, pomegranate and rocket salad


  • 1 tablespoon honey

  • 1 tablespoon lemon juice

  • 2 teaspoons Dijon mustard

  • 180g pkt Lemnos haloumi, cut in half lengthways and thinly sliced

  • 1 bunch rocket, leaves coarsely torn

  • 50g baby spinach leaves

  • 1 pomegranate, seeded


  • Lemon juice, mustard and 2 tbs oil in a screw-top jar and shake until well combined. Season with salt and pepper.

  • Heat the remaining oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through. Remove from heat.

  • Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and sprinkle with pomegranate seeds. Serve immediately.

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