14 Aug Strawberry Chopped Salad with Pomegranate and Grilled Haloumi
I love putting time into crafting beautiful salads, and this is one that I couldn’t wait for the weather to warm up to share with you.
A perfect balance of warmth and freshness, this strawberry and mint salad with pomegranate and grilled haloumi is light, refreshing and takes advantage of the abundance of winter strawberries.
You can cook it in your kitchen on a skillet, or head outside and fire up the grill. Either way, the marriage of grilled, salty haloumi with the juice and sweetness of perfectly ripe strawberries is one made in heaven.
This salad is fresh, delicious, looks amazing and the best part is, it’s incredibly easy to make. Enjoy with scorched slices of fresh sourdough and a glass of crisp white wine. You’re welcome.
Enjoy with gusto,
Strawberry Chopped Salad with Pomegranate and Grilled Haloumi
250g fresh strawberries, diced
1 small red onion, diced
¼ cup lime juice
2 teaspoons honey
¼ cup fresh coriander, finely shredded
¼ cup fresh mint, finely shredded
1 red chilli, sliced
2 tablespoons olive oil, divided
500g haloumi, sliced (approx. 1cm thick)
1 pomegranate, seeded
Salt and pepper, to taste
In a large bowl, combine the strawberries, red onion, lime juice, honey, coriander, mint, chilli and 1 tablespoon of olive oil. Season well with salt and pepper and set aside.
Meanwhile, prepare the haloumi. Heat remaining oil in a skillet over high heat (see note). Cook the haloumi in batches until charred. This should take 2-3 minutes each, turning halfway through.
Transfer the grilled haloumi slices to a serving platter and arrange in a single layer. Top the haloumi pieces with a generous amount of strawberry and mint salad.
Finish the dish by scattering the pomegranate arils across the top, and garnish with a handful of fresh mint. Serve immediately and enjoy!
This recipe does just as well (if not better) with the haloumi cooked on the barbecue.
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