This delicious pomegranate salad is a delicious mixture of varying textures, colour and taste. The pomegranates add that extra burst of antioxidants.Ingredients
- ½ cup walnut halves
- seeds of 1 large pomegranate
- 1 tablespoon of honey
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon rice syrup
- ¼ cup extra virgin olive oil
- 1 pkt haloumi cheese
- 50g baby spinach leaves
- Bunch of rocket leaves
Scatter the walnuts in a singular layer over the baking tray that has been lined with baking paper. Drizzle the walnuts with honey. Bake in a moderate oven for 5-7 minutes or until the walnuts are caramelized. Remove them from the oven and set aside.
Combine the rice syrup malt, lemon juice, mustard and oil in a screw top jar and shake well until well combined. Season with a pinch of salt and pepper.
Fry the haloumi in oil, cooking on both sides until golden brown. Once done, remove from heat.
In a large serving bowl, combine the rocket and spinach. Drizzle over the dressing and toss gently to combine. Top with haloumi and walnuts and then sprinkle over the pomegranate seeds. Serve immediately.