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Serves 4

1 fennel bulb
100g yoghurt, sour cream or creme fraiche
1 small clove garlic, crushed
2 tbsp extra virgin olive oil
2 handfuls salad leaves - watercress or rocket are good
Juice of ½ lemon
1 pack haloumi, sliced
seeds of 1 pomegranate

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Haloumi, Fennel and Pomegranate Seed Salad

Pomegranate works wonderfully in savoury food, the sweetness here works perfectly with the haloumi and garlicky dressing.

A delicious salad you must try!


Use the biggest plate you have, spread the leaves across the bottom. Cut the fennel in half lengthways through the root. If there any leafy fronds, finely chop these and add to the plate. Cut off any old looking ends of the fennel and slice as finely as you can. Sprinkle these over the leaves. Mix the yoghurt, lemon juice and garlic and season well. Set aside. Now heat a frying pan or griddle and fry the haloumi for a couple of minutes on both sides, lay the haloumi on top of the salad and drizzle over the dressing before sprinkling judiciously with pomegranate seeds.

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