This salad was inspired by a dish my friend Anita brought to a dinner party one night. It is light and fresh, and the fleshy pomegranate seeds just burst in your mouth. The colours are wonderful and the salad looks very festive.
Pomegranate and Haloumi Salad
125 g haloumi cheese 2 tablespoons Erriba Salad Dressing
1 butter lettuce, washed and torn into big chunks
Line your griller with foil. Cut the haloumi in half lengthways and place on the foil (to catch excess liquid). Grill each side on medium–high heat until golden brown (4–5 minutes each side). Cool a little, then cut into 2.5 cm squares.
Cut the pomegranate in half and scoop out the seeds into a bowl, discarding any that are brown or discoloured. Juice will come out when you scoop out the seeds – let that go into the bowl too. Using your fingers, remove any white pulp around the seeds.
Place the lettuce leaves in a salad bowl and spoon over the pomegranate seeds. Add the haloumi. Combine the pomegranate juice with the salad dressing, then drizzle over the salad and serve.