Halloumi, pomegranate & walnut salad

• halloumi↗2 x 250g blocks g

  thickly sliced

• olive oil↗1 tbsp tbsp
• za’atar2 tbsp tbsp
• rocket leaves↗150g g
• fennel bulb↗1 large

  finely sliced

• walnut halves↗50g g

  toasted

• pomegranate seeds↗50g g
• dill↗½ small bunch of

  roughly chopped

• walnut oil↗4 tbsp tbsp
• pomegranate molasses↗2 tbsp tbsp
• cumin seeds↗2 tsp tsp

  toasted and lightly crushed

Step-by-step instructions

1. 1

   Whisk all of the dressing ingredients together with some seasoning, then set aside.

2. 2

   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. If using an air fryer, heat it to 200C for 2 mins, then lay the halloumi in the basket and bake for 8 mins. After 8 mins, turn over and cook for another 2-5 mins, until crisp and golden. Alternatively, heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side, or until golden and crisp.

3. 3

   Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.