Halloumi and Vegetable Salad
A quick, satisfying salad with golden pan-fried halloumi, fresh greens, cherry tomatoes, olives, pine nuts, and pomegranate seeds, all tossed in a simple lemon dressing.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz halloumi cheese
- 5 oz mixed greens
- 1 cup cherry tomatoes
- ½ cup kalamata olives
- 2 tbsp pine nuts
- ¼ cup pomegranate seeds
Instructions
- 1
Slice the 8 oz halloumi into 1/2 inch thick pieces. Pat dry with paper towels.
- 2
Heat a large nonstick skillet over medium-high heat. Add the halloumi slices in a single layer and cook until golden brown, about 2-3 minutes per side. Transfer to a plate.
- 3
In a large bowl, combine the 5 oz mixed greens, 1 cup cherry tomatoes (halved), 1/2 cup olives, and 2 tbsp pine nuts. Toss with 2 tbsp olive oil and 1 tbsp lemon juice, season with salt and pepper.
- 4
Top the salad with the cooked halloumi and sprinkle with 1/4 cup pomegranate seeds. Serve immediately.
Tools you’ll need
- large nonstick skillet
- large bowl
- knife
- cutting board
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