CHAR-GRILLED HALLOUMI, COURGETTE AND MINT SALAD
Pomegranate molasses, a popular ingredient in Middle Eastern cooking, lends a tangy, sweet-sour flavour to the dressing for this main meal salad. It also makes a useful base for a marinade and goes particularly well with bean, poultry, meat and vegetable dishes.
125 g rocket leaves
600 g canned chickpeas, drained and rinsed
1 small red onion, sliced
1 courgette, coarsely grated
400 g halloumi, patted dry and sliced
seeds from 1?2 pomegranate
4 tablespoons freshly chopped mint leaves
Pomegranate molasses dressing
4 tablespoons extra virgin olive oil, plus extra for brushing
2 tablespoons pomegranate molasses
1 teaspoon freshly squeezed lemon juice
1?2 teaspoon caster sugar
sea salt and freshly ground black pepper
Serves 4
1. Mix together all the ingredients for the dressing and season with salt and pepper.
2. Divide the rocket, chickpeas, red onion and courgette between 4 serving plates. Spoon enough of the dressing over the salad to lightly coat it and toss gently until everything is combined.
3. Heat a large, ridged griddle pan over a high heat. Brush the halloumi slices with a little extra olive oil. Reduce the heat a little and griddle the halloumi for 2 minutes on each side or until slightly blackened in places and softened. Serve the halloumi on top of the salad, garnished with the pomegranate seeds and mint.
Pomegranate
With its jewel-like fruit, pomegranate seeds add vibrancy and a touch of sweetness to winter salads.
The Salad Bowl by Nicola Graimes, photography by Matt Russell, is published by Ryland Peters & Small
