It seems we are on a Salad bend here at HYB. That’s probably because its SPRRRRING! Soon to be summer and who doesn’t love a good salad in the hot weather? I’m a BIG fan of salads and try all sorts of ingredients to make them different, interesting and appetising to Little Miss “I don’t like salad”. Ahem.
This little gem is beautiful. Tasty, easy to make and different enough for your friends to go “Wow!! You Made That? and think you are a super chef. I’ve been seeing loads of Pomegranates around and in recipes lately and Himself has been wanting to try Fennel so I figured, lets combine the two and see where it takes us? Just so you know – it takes you to salad heaven:)
Haloumi and Pomegranate Salad
Serves 4 as a side dish
YOU WILL NEED:
4 x handfuls Rocket leaves
1 x handful Baby Salad leaves
1 x bulb Fennel – sliced thinly (keep the feathery fronds for garnishing)
250g Haloumi Cheese (about a pack)
Seeds of 1/2 a Pomegranate
A handful of both Corriander and Mint leaves – roughly chopped
2 x small cloves Garlic
A pinch of Salt
Juice of 1 x Lemon
Good Lug of Olive Oil
THE HOW TO:
Wash/prepare your salad leaves and put them in a serving bowl;
Put a pan on a high heat and slice your haloumi cheese to about 1/2 cm thickness;
Add a few drops of oil to the pan (really, not more than a teaspoon, just enough to stop them sticking) and lay in your Haloumi cheese;
Meanwhile, pick off the feathery Fennel fronds and put aside;
Halve your Fennel and slice as thinly as possible. Add this to the serving bowl;
Next, chop up your herbs and Fennel fronds and add those to the bowl also;
Check your Haloumi. You want it nicely golden on each side. When its done, put it on a plate and drizzle with a little lemon juice;
Next, make the dressing. Take a Pestle & Mortar, add the garlic and salt and smash up until you have a nice paste. Add the remaining juice of the lemon and a good lug of Olive Oil (about the same amount as the lemon juice or so). Give it a good mix;
Lay your haloumi on top of the salad and grab your pomegranate. Jamie Oliver showed me (my mate Jamie you know, LOL) how to hold the fruit from the underside and whack it hard with the back of a spoon. Do this over the serving bowl and you will get a nice shower of pomegranate seeds just where you want them. It might get a bit messy but that’s OK;
Finally, spoon the dressing over the whole salad.
Serve Up and Enjoy!
This salad makes a great companion to BBQ lamb or even as an entree.