Lunch

Grilled Halloumi & Roasted Stone Fruit Salad with Pomegranate Molasses

Name: Grilled Halloumi & Roasted Stone Fruit Salad with Pomegranate Molasses
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 2 servings
Ingredients: 250g halloumi cheese, cut into ¼-inch slabs; 3 ripe but firm stone fruits (peaches, plums, or apricots), halved and pitted; 50g wild rocket (arugula); 50g baby spinach; 2 tbsp pomegranate molasses; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 shallot, minced; 30g pomegranate seeds; 20g toasted pistachios, roughly chopped; fleur de sel and cracked pepper

Thick slabs of Cypriot halloumi cheese charred until golden-crusted and creamy inside, scattered over tender grilled peaches and plums still warm from the grill, tossed with peppery rocket and tender baby spinach, dressed in a bright vinaigrette finished with pomegranate molasses that adds tartness and a burgundy gloss. Summer on a plate.

713cal 32gprotein 20gcarbs 57gfat 12min prep 16min cook 2serves

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