Ingredients

The following ingredients have 2 Servings
  • 150 g halloumi (sliced into 6 slices about 2/3 cm thick)
  • 3 carrots (grated)
  • 1/4 red cabbage (finely sliced)
  • 2 spring onions (finely sliced)
  • 1 tbsp coriander (cilantro) (chopped)
  • 1 lemon (juiced)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp pomegranate molasses
  • 1 tsp sumac
  • pinch salt
  • pinch black pepper

Instruction

  • Prepare all the vegetables and put them in a bowl.
  • In another bowl, mix together the lemon juice, olive oil, sumac, black pepper, salt and pomegranate molasses. Pour half of it over the vegetables and toss together.
  • Slice the halloumi and put it in a dry frying pan. Cook for about 3 minutes on each side. Alternatively grill for about 3 minutes on each side. I prefer to grill it as it can stick to the fryin pan.
  • Divide the salad between 2 plates. Put the cheese on top and drizzle over the rest of the dressing.