Ensalada de Granada con Espinacas y Halloumi

Ingredientes

• 1 whole pomegranate ((or 1 cup of pomegranate seeds))
• 1/2 a long English cucumber ((or 2 Persian cucumbers))
• 1 medium-large avocado
• 1 block halloumi cheese ((roughly 200g or 7 ounces))
• 4 cups baby spinach
• 1/2 cup pecans
• Salt + pepper, to taste
• 1/4 cup olive oil
• 2 Tbsp balsamic vinegar
• 1/2 a lemon, juice only
• 1 tsp garlic powder ((or 2 cloves fresh garlic, minced))
• 1 tsp honey
• Salt + pepper, to taste

Preparación

1. 1

   PREP: Remove seeds from pomegranate. For less mess, I like doing this in a salad spinner filled with cold water - please see blog post above or recipe video if you need a visual! Slice cucumber into small pieces and cube avocado.

2. 2

   MAKE DRESSING: Make balsamic vinaigrette by adding all dressing ingredients into a small bowl or jar with a lid. Whisk or shake vigorously to combine.

3. 3

   COOK HALLOUMI: Slice block of halloumi cheese into roughly 1/4-inch strips. Heat a pan over medium. When hot, place halloumi strips DIRECTLY to the pan (no need to add oil). Cook about 2 minutes per side, until nicely browned but not burnt. Remove halloumi from pan, and cut into smaller pieces.

4. 4

   MAKE SALAD: To a large salad bowl, add spinach, chopped cucumber, avocado chunks, pecans, pomegranate seeds, and pieces of fried halloumi.

5. 5

   ADD DRESSING: Pour balsamic dressing on top and toss to combine, adding salt and pepper as needed. Serve + enjoy!