Mediterranean Salad
Author: 
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
A colourful salad with Mediterranean inspiration
Ingredients
  • 250g halloumi
  • 1 tbspn olive oil
  • 1 bunch purple asparagus
  • 50g pinenuts
  • 200g baby rocket leaves
  • 4 sampari tomatoes, halved
  • small handful yellow grape tomatoes
  • small handful pitted kalamata olives
  • fresh mint leaves
  • Lemon and Pomegranate Salad Dressing:
  • juice of half a lemon
  • ¼ cup pomegranate molasses
  • 2 tbspns honey
  • 2 tbspns red wine vinegar
  • ¾ cup olive oil
  • You will not need to use all the dressing - keep some in an airtight container in the fridge for your next salad.
Instructions
  1. Slice the halloumi into .5cm thick pieces. Heat a pan over high heat. Add olive oil and when hot, add halloumi and cook quickly until browned on both sides. Remove and place on absorbent paper and when cool, break into bite-sized pieces.
  2. Snap woody ends off asparagus and cut spears in half. Place in a pan of simmering, salted water. Steam for one minute then drain and place in an ice bath to arrest cooking.
  3. Put pine nuts in a small container and toast in the microwave for 1-2 minutes.
  4. Pour rocket into a large salad bowl. Toss in tomatoes, asparagus, halloumi and olives then finish with mint leaves and pine nuts.
  5. For the dressing:
  6. Combine all ingredients except olive oil. Slowly whisk in oil then season to taste. Dress over salad.
Recipe by Hotly Spiced at http://hotlyspiced.com/mediterranean-salad/