There's a particular kind of magic that happens the moment hot, squeaky halloumi hits a pile of cold greens and jewel-like pomegranate seeds — the cheese softens just slightly, the juices run, and every bite becomes a little contest between salty and sweet-tart. I make this halloumi cheese salad on repeat during the week because it takes almost no effort but tastes like I planned it.
This isn't a sad desk salad. The halloumi gets a proper golden crust in a dry pan, the pomegranate seeds burst against the crisp lettuce, and torn mint and parsley keep everything tasting fresh rather than heavy. Serve it as a light lunch on its own or with warm pita on the side for scooping up the last bits of dressing.
Ingredients
- 225 g halloumi cheese, sliced into 1cm slabs
- 1 tbsp olive oil, for frying
- 5 cups mixed salad greens (rocket, baby spinach, or romaine)
- 1/2 cup pomegranate seeds (arils)
- 1/4 cup fresh mint leaves, torn
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/2 small red onion, thinly sliced
- 1/4 cup crumbled feta (optional)
- 2 tbsp extra virgin olive oil, for the dressing
- 1 tbsp fresh lemon juice
- 1 tsp pomegranate molasses
- 1/2 tsp honey
- 1/4 tsp black pepper
- pinch of salt (dressing only, halloumi is salty enough on its own)
Instructions
- Pat the halloumi slices dry with a paper towel — this helps them brown properly instead of steaming in the pan.
- Whisk together the extra virgin olive oil, lemon juice, pomegranate molasses, honey, black pepper, and a small pinch of salt in a bowl. Set the dressing aside.
- Heat the 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Lay in the halloumi slices without crowding the pan.
- Fry the halloumi for about 2 minutes per side, until deep golden and slightly crisp at the edges. Resist moving the slices too soon so a real crust forms.
- Transfer the halloumi to a plate lined with paper towel for a minute while you build the salad.
- In a large bowl or platter, toss the salad greens, red onion, mint, and parsley together.
- Scatter the pomegranate seeds and crumbled feta (if using) over the greens.
- Arrange the warm halloumi slices on top while they're still soft and golden, then drizzle the dressing over everything just before serving.
Tips
- Cook the halloumi last and serve it immediately — it firms up and turns rubbery as it cools, so timing matters more than anything else here.
- No pomegranate molasses on hand? A mix of 1 tsp balsamic vinegar and an extra 1/2 tsp honey gets you close to the same tangy-sweet depth.
- To seed a pomegranate without a mess, cut it in half and bash the back with a wooden spoon over a bowl of water — the seeds sink and the pith floats.
- This salad doesn't store well once assembled, but you can prep the dressing, wash the greens, and seed the pomegranate up to a day ahead and just fry the halloumi to order.
- If halloumi isn't available, a firm feta briefly pan-seared or grilled paneer both make a reasonable stand-in, though the texture will differ slightly.
Nutrition (per serving, estimated)
- Calories: 310 kcal
- Protein: 16 g
- Carbs: 14 g
- Fat: 21 g
Prep: 15 min · Cook: 5 min · Serves: 2