This vibrant Halloumi and Pomegranate Salad brings together warm, chilli-honey glazed halloumi with a sweet-tart pop of fresh pomegranate seeds, juicy tomatoes, and crisp cucumbers. Tossed in a velvety pomegranate-almond dressing, it is the perfect example of how you can make a hearty salad that’s as delicious as it is satisfying.
Why I love making this halloumi and pomegranate salad:
One of the biggest challenges when serving a salad as a main meal is ensuring it is hearty enough to keep you full, but also tasty enough to keep you satisfied. While grilled chicken or salmon are the common go-to protein options to add to a salad, I actually prefer using halloumi. It’s hearty, easy to cook and you don’t need to do much to make it taste good. It’s also the perfect option for vegetarians.
The base of this halloumi pomegranate salad is pretty simple: tomatoes, cucumber, spring onions and fresh herbs. The dressing is rich, tangy and sweet to help bring all the other ingredients together harmoniously. Pomegranate molasses is such an underrated ingredient. It works so well in salad dressings by adding sweet and sour notes at the same time as heart healthy antioxidants. The sumac adds a hint of earthiness and a kick of citrus too. For a bit of crunch and texture, I added some toasted chopped pistachios.
Nothing makes me happier than knowing I have a pre-prepped salad waiting for me in the fridge when it’s time for lunch. Especially when it is this hearty, filling, and packed with contrasting textures and bold flavours. This recipe is an absolute dream for weekly meal prep; making a big batch ahead of time means you have a refreshing, crunchy standalone meal or a vibrant side dish ready at a moment’s notice to help you effortlessly hit your vegetable goals.
Why use halloumi?
What makes halloumi such a great option for salads, and main meals in general, is its remarkably high melting point. Because of the way the milk curd is heated during its production, you can place a slice of halloumi directly into a hot pan and it won’t melt into a puddle like most other cheese varieties do. Instead, it develops a gorgeous, deeply savoury, caramelised golden crust while the inside becomes wonderfully warm, chewy, and yielding.
Halloumi acts as a great vegetarian protein option. It provides the dense, satisfying, and famously “squeaky” chew that gives a salad more substance. Because it is naturally salty and robust, it stands up beautifully to bold dressings and crisp vegetables. This means that every single bite feels like a complete, hearty meal rather than a side.
Is this salad healthy?
What I love about salads is that they’re inherently healthy. You would have to work pretty hard to make a salad unhealthy. Because at its most simple form, a salad is essentially a mixture of vegetables with a tasty dressing.
This halloumi salad with pomegranates is a great example of a that – packed with lots of colourful veggies like tomatoes, cucumber and onions, as well as lots of fresh herbs and crunchy nuts. It’s also a great source of:
High-quality protein & healthy fats – The halloumi provides a substantial dose of protein and calcium. This is paired with heart-healthy monounsaturated fats from the extra virgin olive oil and the almond butter in the dressing, which help your body absorb fat-soluble vitamins.
Antioxidants – Pomegranates are loaded with polyphenols, potent antioxidants that help combat oxidative stress and inflammation in the body. Not forgetting the tomatoes, which are a great source of lycopene, another powerful antioxidant linked to heart health.
Fibre – This salad offers a good amount of fibre from the pistachios, spring onions, fresh herbs and pomegranate.
What you need to make this halloumi pomegranate salad:
Halloumi – is the star of the show and the main source of protein to make this salad substantial, filling and satisfying.
Pomegranate – Pomegranate seeds add a bright, jewel-like pop of colour and texture that burst with a refreshing, sweet-tart juice to balance a savoury salad like this one.
Cucumber – For an added refreshing crunch.
Cherry tomatoes – I prefer the taste of cherry tomatoes, but any type of tomato will work.
Spring onions – To add a crisp crunch and a mild peppery bite.
Pistachio – For some nuttiness and texture. I lightly toast my pistachios in a dry pan first to help bring out their natural oils. You can use whatever nuts or seeds you have available. Or omit completely for a nut-free version.
What you’ll need for the tangy pomegranate dressing:
Extra virgin olive oil – I find that EVOO is the perfect base for most salad dressings. Carrying the taste of the sharp lime and rich almond butter.
Pomegranate molasses – Adds rich tartness that cuts through the salty creaminess of the halloumi.
Almond butter – For extra healthy fats, but also creaminess that mellows out the tart pomegranate molasses. Use tahini for a nut-free alternative if needed.
Lime juice – Adds acidity that helps cut through the salty halloumi. It also helps balance the sweetness of the pomegranate molasses.
Sumac – A red earthy spice used a lot in Middle Eastern cooking. It adds a lovely fruity/citrus kick to this halloumi pomegranate salad.
How to make this halloumi salad with pomegranate:
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Slice the halloumi into cubes, then add to a pan along with the honey and chilli flakes. Cook on a medium heat until golden brown. Allow to cool while you prepare the rest of the salad.
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Toast the pistachios in a dry pan over a low/medium heat for a few minutes. Once they’ve cooled a little, roughly chop.
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To make the dressing, mix the olive oil, pomegranate molasses, lime juice, almond butter, honey and sumac. Season to taste with salt & pepper.
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Finely chop the cucumber, tomatoes, spring onion, parsley and coriander. Add to a large salad bowl along with the pomegranate seeds and chopped pistachios.
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Add the cooled halloumi cubes and pour over the dressing. Toss to coat everything evenly.
Halloumi Pomegranate Salad
Ingredients
For the Halloumi
- 450g halloumi
- 2 tbsp honey
- chilli flakes
Salad ingredients
- 1 cucumber
- 200g baby Tomato
- 30g fresh parsley
- 15g fresh coriander
- 1 pomegranate
- 4 spring onions
- 50g pistachios
For the dressing
- 1/4 cup olive oil
- Juice of 1/2 lime
- 2 tbsp pomegranate molasses
- 1 tbsp almond butter
- 1 tsp sumac
- 1 tsp honey
- salt & pepper to taste
Instructions
- Slice the halloumi into cubes, then add to a pan along with the honey and chilli flakes. Cook on a medium heat until golden brown. Allow to cool while you prepare the rest of the salad.
- Toast the pistachios in a dry pan over a low/medium heat for a few minutes. Once they've cooled a little, roughly chop.
- To make the dressing, mix the olive oil, pomegranate molasses, lime juice, almond butter, honey and sumac. Season to taste with salt & pepper.
- Finely chop the cucumber, tomatoes, spring onion, parsley and coriander. Add to a large salad bowl along with the pomegranate seeds and chopped pistachios.
- Add the cooled halloumi cubes and pour over the dressing. Toss to coat everything evenly.
Nutrition
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