Halloumi and walnut salad

Feeds 2


30g Walnuts

1 tsp Honey

60g Halloumi, thinly sliced

2 tbsp Olive oil

1 1/2 tsp Cranberry sauce

1 tbsp Freshly squeezed orange juice

1 tsp White wine vinegar

1/2 x 125g Mixed leaf salad

2 tbsp Pomegranate seeds


  1. Preheat the oven to 180°C/fan 160°C/Gas 4

  2. Line a baking tray with greaseproof paper

  3. Mix the walnuts and honey together and scatter onto the tray

  4. Bake for 5 mins, cool, then roughly chop

  5. Meanwhile, heat a griddle or frying pan over a medium heat

  6. Brush the halloumi lightly with oil and cook for 1-2 mins on each side until golden

  7. Whisk the remaining oil with the cranberry sauce, orange juice and vinegar

  8. Arrange the salad leaves in a large dish and top with the walnuts and halloumi

  9. To serve, drizzle with the dressing and scatter over the pomegranate seeds

VegetarianHannah Micich