Grilled Halloumi Salad with Arugula & Pomegranate

Grilled Halloumi Salad with Arugula & Pomegranate

Servings: 2–3

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Difficulty: Easy

Course: Appetizer / Light Main / Salad

Cuisine: Mediterranean / Modern Healthy

Ingredients

For the Salad

• 250 g halloumi cheese, sliced into thick rectangles

• 4 cups fresh arugula (rocket)

• 1/2 red onion, thinly sliced

• 1/2 cup pomegranate seeds

• 1 tbsp olive oil (for grilling)

• Fresh parsley, finely chopped (for garnish)

• Cracked black pepper, to taste

• Chili flakes (optional)

For the Dressing

• 3 tbsp extra virgin olive oil

• 1 1/2 tbsp lemon juice or pomegranate molasses

• 1 tsp honey or maple syrup

• 1 small garlic clove, minced

• Salt, to taste

• Black pepper, to taste

Instructions

1. Prepare the dressing

1. In a small bowl, whisk together olive oil, lemon juice (or pomegranate molasses), honey, garlic, salt, and pepper.

2. Taste and adjust sweetness or acidity if needed. Set aside.

2. Prepare the salad base

1. Wash and dry the arugula thoroughly.

2. Place it into a large salad bowl.

3. Add sliced red onion and half of the pomegranate seeds.

4. Lightly toss with a small amount of dressing.

3. Grill the halloumi

1. Heat a grill pan or non-stick pan over medium-high heat.

2. Brush halloumi slices lightly with olive oil.

3. Grill each side for 2–3 minutes until golden brown with grill marks.

4. Remove from heat and sprinkle lightly with black pepper and chili flakes if using.

4. Assemble the salad

1. Arrange the warm grilled halloumi on top of the salad.

2. Sprinkle remaining pomegranate seeds over the top.

3. Drizzle with the remaining dressing.

4. Garnish with fresh chopped parsley.

Serving Suggestions

• Serve immediately while the halloumi is still warm.

• Pair with crusty bread or pita for a complete meal.

• Excellent with white wine or sparkling water with lemon.

Flavor Profile

• Savory & salty: Halloumi

• Peppery & fresh: Arugula

• Sweet & tangy: Pomegranate

• Bright & zesty: Lemon dressing

Variations

• Add avocado or roasted beets for extra richness.

• Replace arugula with mixed greens or baby spinach.

• Add toasted nuts (walnuts, pistachios, or almonds).

• For a protein boost, add grilled chicken or shrimp.