Lunch

Charred Halloumi & Green Olive Salad with Pomegranate & Crispy Sage

Name: Charred Halloumi & Green Olive Salad with Pomegranate & Crispy Sage
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 10 oz halloumi cheese, cut into ½-inch-thick planks; 2 medium zucchini, sliced lengthwise into ¼-inch planks; 1 medium red onion, cut into ¼-inch-thick rings; 8 oz roasted baby beets, quartered (or fresh, roasted 25 min at 400°F); ½ cup Castelvetrano green olives, pitted and roughly chopped; 3 tbsp pomegranate molasses; 4 tbsp extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp walnut oil; ½ cup pomegranate seeds (arils); ½ cup toasted walnuts, roughly chopped; 12–15 fresh sage leaves; Sea salt and cracked pepper; 2 cups mixed greens (arugula, spinach)

Pan-seared halloumi with a golden crust sits atop a tangle of charred zucchini, roasted beets, and red onion, finished with briny green olive tapenade, pomegranate molasses vinaigrette, pomegranate arils, toasted walnuts, and crispy sage leaves. It's warm, cool, tangy, and nutty all at once.

1202cal 42gprotein 51gcarbs 95gfat 12min prep 22min cook 2serves

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