Ensalada de queso halloumi a la parrilla

Ingredientes

• 100 g mixed salad leaves (note 1)
• 50 g cucumber
• 100 g cherry tomatoes
• 4 sprigs fresh mint (note 2)
• 3 tbsp pomegranate dressing (note 4)
• 220 g halloumi (note 3)
• 2 tsp olive oil
• 1 tbsp runny honey
• 3 tbsp pomegranate seeds

Preparación

1. 1

   Prepare the salad - Wash the leaves, slice the cucumber (I use a handheld mandolin to get even thin slices) shred the mint (discarding the stalks) reserving a few sprigs for garnish, and cut the tomatoes in half.

2. 2

   Dress the salad - Put the salad into a bowl and dress with some pomegranate dressing (or your choice) and toss. Arrange on a platter.

3. 3

   Prepare the halloumi - Slice the halloumi – a standard block is around 250g / 8oz (can vary a little) – and you should get 8 slices.

4. 4

   Fry the halloumi - Add the olive oil to a non stick pan (about 8″ / 20cm) and fry the halloumi over a medium heat until golden, flipping and moving around the pan so each piece cooks evenly.Depending on the brand some liquid may be released, if so drain it off, add add a little more olive oil.The halloumi should not melt as long as the pan is not too hot.Once the halloumi is golden and crisp take the pan off the heat and add the honey, swirl the pan and flip the halloumi over so each piece is coated the honey forming a glaze.

5. 5

   Finish & serve - Arrange the slices of warm honey glazed halloumi on the prepared salad, scatter over the pomegranate seeds, garnish with the reserved sprigs of mint.