Ingredients
- zest and juice 1 lime
- 80g pomegranate seeds
- 50g almonds
- 4 tbsp extra-virgin olive oil
- 1 orange
- ½ red onion, sliced into thin wedges
- 100g cherry tomato, halved
- large handful spinach
- small bunch parsley, chopped
- 140g halloumi cheese, sliced
10 mins
4
Method
STEP 1
Make the dressing: in a large bowl, whisk the lime juice and zest with 3 tbsp of the oil.
STEP 2
Pour boiling water over the red onion, leave for 5 mins to soften, then drain and rinse. Add the orange, tomatoes, spinach, parsley, pomegranate seeds and almonds with the softened onion to the bean bowl. Toss to coat everything in the dressing, then divide between 2 plates.
STEP 3
Heat the remaining oil in a frying pan, add the halloumi slices and fry for about 1 min on each side until golden. Place a few warm halloumi slices on top of each salad and serve.
