Ingredients
Serves 2
- 100g pomegranate seeds
- 250g halloumi, cut into 1cm slices
- 2 heads each of red and white chicory
- 50g walnuts, lightly toasted and roughly chopped (optional)
- 2 garlic cloves, peeled and crushed
- 3 tbsp red-wine vinegar
- 1 tbsp pomegranate molasses
- 4 tbsp olive oil, plus extra to finish
- 1½ tsp caster sugar
- Salt and black pepper
- 20g fresh coriander
Method
- Start by making the dressing: in a small bowl, mix together the pomegranate seeds, garlic, vinegar, pomegranate molasses, half the olive oil, half the sugar, salt and pepper.
- Pick a few coriander leaves and set them aside to use as a garnish later, then finely chop the remaining leaves and stems, and stir into the dressing.
- Taste for seasoning, and adjust as necessary.
- Heat the remaining oil in a large frying pan and fry the halloumi slices for a minute on each side, until they’re a nice golden-brown colour. Remove from the pan and keep warm.
- Depending how crunchy you want your salad, you can either fry your chicory (cut into quarters and fry with some oil, and season) or use them raw. They’re crunchier but are quite bitter, though depending what you serve with it, it really works!
- Slice your halloumi and place in a pan, add the remaining sugar and season.
- Arrange the warm halloumi and chicory on a serving plate and spoon over the dressing, top with shredded coriander leaves, and the walnuts.
