Arugula And Halloumi Salad With Pomegranate Molasses Dressing Food

POMEGRANATE, ARUGULA SALAD

Steps:

• To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
• Toss salad ingredients together and dress with the vinaigrette.

ARUGULA AND HALLOUMI SALAD WITH POMEGRANATE MOLASSES DRESSING

Steps:

• Make dressing: Stir ingredients together in a small bowl and set aside.
• Make salad: Toss fennel and lemon juice in a small bowl. Put arugula and cherries in a large bowl; set aside.
• Heat a large nonstick frying pan over medium-high heat. Add halloumi and oregano to dry pan; cook, turning once, until cheese browns (it will exude brine, then dry out), 4 to 6 minutes total. Remove from heat and discard oregano.
• Toss arugula and cherries with just enough dressing to coat, then toss with fennel. Divide among plates. Top salads with halloumi. Drizzle dressing over cheese.
• *Find at well-stocked supermarkets.

HALLOUMI WITH TOMATOES & POMEGRANATE MOLASSES

Steps:

• Pour the olive oil into a medium bowl, add the za'atar and stir to combine. Add the halloumi and toss in the mixture until well coated.
• Heat a large griddle pan. Place the halloumi in the pan and cook for 1-2 mins, then turn over and cook for a further 1-2 mins until golden brown on both sides. After turning the halloumi, add the cherry tomatoes and move them around the pan quickly so they cook all over.
• Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with the mint leaves and pomegranate seeds scattered over.

ARUGULA SALAD WITH POMEGRANATE MOLASSES

Steps:

• Whisk lemon juice, pomegranate molasses, vinegar, sumac, salt, and black pepper together in a small bowl to make the dressing.
• Mix cherry tomatoes, arugula leaves, and walnut halves together in a large bowl. Pour dressing into bowl and toss salad well to coat.

HALLOUMI, POMEGRANATE & WALNUT SALAD

Steps:

• Whisk all of the dressing ingredients together with some seasoning, then set aside.
• Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
• Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.