La Différence

La Différence
A passion for food

Monday, 8 August 2016

Warm Halloumi Salad with Pomegranate and Walnuts

Halloumi is known as squeaky cheese in this household...after you've tried it you'll know why.  It's a fabulously different cheese originating in Cyprus, sometimes made from Goat's milk but mainly Cow's milk... it doesn't melt when cooked even at high temperatures so it's perfect for grilling or frying.  It's a brined cheese so it's deliciously salty .. the pomegranate certainly cuts through this saltiness and is a perfect accompaniment along with the toasted walnuts that give that pleasant slightly bitterness to the dish. You should find it at most supermarkets these days if not try your local Deli.  Another alternative would be to use Paneer the lovely Indian Cheese.

 If you've not tried griddled Little Gem Lettuce then you're in for a real's a sweet & tender. Just make sure you serve it immediately to keep that beautiful green colour.    
Try it served with some Lebanese's just wonderful.

To serve 2 as a light main course  or 3/4 as a starter

2 or 3 little gem lettuces. Each cut into quarters lengthwise and keeping the stem intact
1 Pomegranate  ( tip.....roll the fruit on a firm surface, cut in half and tap the bottom of the fruit with a wooden spoon...over a bowl and the seeds will come out easily)   & save any juice, just add to the dressing. Alternatively you can find them already prepared in the salad aisle.
250g packet of Halloumi Cheese cut across into 8 equal slices
50g of toasted walnuts or pine nuts if preferred
a few baby tomatoes sliced in half
a little olive oil for cooking
A little chopped mint, flat leaved parsley or coriander leaves to dress

the dressing (just whisk everything below together)

1 tbsp Pomegranate Molasses (*see below for a substitute)
1 tbsp red wine vinegar
1 clove of garlic
1 dsp runny honey
1 tbsp olive oil
salt & freshly ground black pepper to taste


Brush the cheese slices on both sides with a little olive oil
Do the same with the lettuce
While heating a griddle pan to very hot mix the pomegranate seeds and the nuts into the dressing.

Griddle the cheese until lightly browned on both sides but turning just the once   remove from the pan and keep warm
Using the same hot griddle, sear the lettuce quarters and tomatoes. The lettuce should be slightly charred. Add any remaining juices to the salad dressing.

Arrange the lettuce the plates, place 4 slices of Halloumi on each and spoon over the dressing.
Sprinkle over some chopped, coriander, mint or parsley and serve immediately.

* if you can't get hold of Pomegranate Molasses substitute with 2 tsps honey, 2 tsps good Balsamic vinegar
It won't be quite the same but a really good alternative


  1. Looks fabulous Dor, the colors are fantastic! Nettie

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I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥