Lunch

Charred Halibut & Walnut Salad with Pomegranate-Tahini Dressing

Name: Charred Halibut & Walnut Salad with Pomegranate-Tahini Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 halibut fillets, 6 oz each, skin-on, patted very dry; 2 tbsp ghee or olive oil, divided; 8 oz roasted beets, cut into thin wedges; 1 small head radicchio, cut into 2-inch pieces; ½ cup toasted walnuts, roughly chopped; 2 tbsp tahini; 1½ tbsp pomegranate molasses; 1 tbsp fresh lemon juice; 1 clove garlic, minced; 2 tbsp pomegranate arils; 1 tsp sumac powder; 1 tsp ground cumin; Fine sea salt & cracked pepper; Warm water as needed for dressing

A Turkish-inspired composed salad showcasing pan-seared halibut with its skin blistered golden, nestled among earthy roasted beets, bitter charred radicchio, and crunchy toasted walnuts—all bound together by a silky pomegranate-tahini dressing spiked with sumac.

891cal 86gprotein 32gcarbs 47gfat 15min prep 20min cook 2serves

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