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A bowl of halloumi salad with pomegranates and quinoa ready to eat.

Halloumi Pomegranate Salad - US Cups

Robyn
This winter halloumi salad with pomegranate seeds, quinoa, walnuts and chickpeas, tossed in a pomegranate molasses dressing, is fresh, healthy, gluten-free and takes just minutes to prepare!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Lunch, Salad
Cuisine International
Servings 4 people
Calories 578 kcal

Ingredients
  

  • 1½ c cooked quinoa (½ cup uncooked quinoa)

Pomegranate Dressing

  • 1 tablespoon pomegranate molasses
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • ½ teaspoon dijon mustard
  • pinch salt
  • black pepper

Salad

  • 14 oz canned chickpeas drained
  • 1 Lebanese cucumber diced
  • large handful arugula
  • 12 cherry tomatoes halved
  • 2 tablespoons walnuts toasted and roughly chopped
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons fresh mint finely chopped
  • ½ pomegranate seeds

Fried Halloumi

  • 6 oz halloumi cubed
  • oil to fry the halloumi

Instructions
 

Cook The Quinoa

  • Tip the quinoa into a sieve and rinse under a running tap to remove the bitter tasting saponins.
  • Cook the quinoa according to packet instructions. Cool.

Make The Pomegranate Dressing

  • Whisk the pomegranate molasses with the lemon juice, olive oil and Dijon mustard in a small bowl, season with salt and black pepper, then place to one side.

Assemble The Salad

  • Place the cooked quinoa into a mixing bowl or serving bowl along with the chickpeas, cucumber, rocket (arugula), tomatoes, chopped walnuts, parsley and mint. Pour over half the dressing and gently mix. Tip onto a serving dish and top with the pomegranate (or just add them to the top of your serving bowl - you don't want to mix the salad too much once the pomegranate seeds are added as they can turn the salad pink).

Fry The Halloumi

  • Chop the halloumi into 1 cm (⅓ inch) thick cubes.
  • Heat a non stick pan on medium heat and drizzle a little olive oil in to the pan. Add the cubed halloumi and fry it for a couple of minutes on each side, until golden.
  • Carefully place the halloumi slices on the quinoa salad. Pour over the rest of the dressing and serve straight away.
  • This salad is best served serve straight away, but any leftovers can be stored in an airtight container in the fridge overnight.

Notes

STORAGE
This salad is best served straight away as the halloumi becomes rubbery as it cools, and the rocket (arugula) can become limp once mixed with the dressing. However, if you are wanting to get ahead:
  • Cook the quinoa and store in an airtight container in the fridge for up to 3 days.
  • Whisk the dressing together and store in a jar or airtight container for up to 3 days.

Nutrition

Calories: 578kcalCarbohydrates: 55gProtein: 24gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 568mgPotassium: 756mgFiber: 12gSugar: 15gVitamin A: 635IUVitamin C: 24mgCalcium: 547mgIron: 5mg
Keyword halloumi salad, quinoa salad

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