Halloumi salad

This is a delicious salad that can convert any meat eaters to a vegetarian lunch!

Serves 2


  • 200g rocket leaves
  • 2 tablespoons of pomegranate seeds
  • 1 teaspoon of cumin seeds
  • 200g halloumi, slice into thick strips
  • 1 small bunch of radishes (radishes quartered and green tops chopped)
  • 1/2 small red onion, cut into thin strips
  • 300g cooked butter beans
  • Dressing:
  • 1/2 teaspoon of pomegranate molasses
  • 1 tablespoon of olive oil
  • Juice from 1/2 lemon
  • Small pinch of chilli powder
  • Pinch of salt


Combine all the dressing ingredients and pour over the butter beans
Fry the cumin seeds in a dry pan until they pop and release their wonderful aroma
To cook the halloumi, either bake at 200C until golden or in a hot pan
Add the other salad ingredients (apart from the cumin seeds) into the bowl with the butter beans and coat in the dressing
Arrange on a plate, top with the cumin seeds