Starter
Ingredients
Method
- Cut the halloumi into slices roughly 1.5 cm thick and brush them with olive oil. You can use a pastry brush or simply rub the oil on with your hands, gently massaging it into the cheese.
- Place the slices under a medium-to-hot grill and cook for 3–4 minutes on each side, or until slightly browned. (If you prefer to fry the cheese, cook for the same amount of time in a medium-to-hot pan.)
- Remove from the grill or pan, brush with lemon juice and serve immediately.
- For the salad, place the leaves on the plate first, then arrange the halloumi, beetroot, yoghurt, olives, cornichons and cucumber on top. Finish by sprinkling over the pomegranate seeds. Dress with olive oil and season with salt and pepper.
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