I absolutely adore this salad, because it is so easy to put together and it tastes amazing.
The salad has little bit of summer and winter in it: pomegranates are in season during summer; fennel during winter. Maybe a little zing and yang??
To top it all off, it’s topped with one of my favourite cheeses – haloumi!
I like my fennel sliced really fine, so I use a V-slicer (or my vegetable peeler) – if you haven’t got one though, just use a sharp knife and slice it as fine as you can.
It looks so pretty – great colours for the festive season!
Halloumi, Fennel and Pomegranate Holiday Salad
In a bowl, add sliced fennel, toasted pine nuts & coriander. Cut a pomegranate in half and tap the back of it with a wooden spoon, over the bowl, to remove the seeds. Squeeze in a lemon and add a good splash of olive oil & your pomegranate molasses; season and mix well. Arrange on a platter and set aside.
Heat a non-stick fry pan, add the sliced haloumi, cook on one side until it has developed colour, then turn over, repeat the process for the other side then place on top of salad. Serve with lemon wedges.
*Pomegranate molasses is a sweet & sour reduction of pomegranate juice, it can be found at Middle Eastern grocers.