Halloumi & Avocado Salad Recipe
Extra virgin olive oil and pomegranate dressing served with minty yoghurt topped with avocado
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Ingredients
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Salad
Minty Yoghurt
Pomegranate & Olive Oil Dressing
To Cook & Finish
Method
Salad
- 1
Prepare vegetables and seeds
Wash and dry the mixed salad leaves thoroughly. Halve the cherry tomatoes. Peel, halve, pit and slice the avocado into thin slices or cubes depending on preference; set aside and sprinkle lightly with a few drops of lemon if you want to prevent browning. Peel the cucumber (optional), halve lengthwise and slice thinly. Place the pomegranate seeds in a small bowl.
- 2
Assemble base
In a large bowl or on a serving platter arrange the salad leaves, cucumber slices and cherry tomatoes. Reserve space in the center or on one side for the fried halloumi and avocado so they remain visually distinct.
Minty Yoghurt
- 3
Combine the Greek yoghurt, finely chopped mint, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Stir until smooth and taste; adjust seasoning. Chill in the fridge while you cook the halloumi so flavors meld.
Pomegranate & Olive Oil Dressing
- 4
In a jar or small bowl whisk together 3 tbsp extra virgin olive oil, 1 tbsp pomegranate molasses, 1 tsp red wine vinegar, 1/2 tsp honey (or maple syrup), 1/4 tsp salt and 1/8 tsp freshly ground black pepper until emulsified. Taste and adjust acidity or sweetness to your preference.
To Cook & Finish
- 5
Fry the halloumi
Pat the halloumi dry with kitchen paper and slice into 6–8 pieces about 1/3 inch thick. Heat 1 tbsp olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering. Add the halloumi slices in a single layer and fry 2–3 minutes per side until golden brown and crisp. Remove to a plate lined with paper towel.
- 6
Plate and finish
Place the fried halloumi on the prepared salad. Fan or arrange the avocado slices on top or to the side. Drizzle the pomegranate dressing evenly over the salad and halloumi. Dollop or pipe the minty yoghurt over the salad in small spoonfuls (or serve on the side). Scatter the pomegranate seeds and the 2 tbsp fresh mint leaves over the top. Serve with lemon wedges for squeezing, if desired.
- 7
Serve immediately so the halloumi stays warm and the avocado remains fresh. Leftover dressing can be stored refrigerated for up to 3 days; yoghurt for up to 2 days.
