INGREDIENTS:
1/2 cup (50g) walnut halves
1 tablespoon honey
2 tablespoons pomegranate molasses
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 cup (60ml) extra virgin olive oil
180g pkt Lemnos haloumi, cut in half lengthways and thinly sliced
1 bunch rocket, leaves coarsely torn
50g baby spinach leaves
1 pomegranate, seeded
DIRECTIONS:
1. Preheat oven to 180C. Line a baking tray with baking paper. Scatter walnuts over the tray and drizzle with honey. Bake for 5-7 minutes or until walnuts caramelize. Remove from oven and set aside to cool.
2. Combine the pomegranate molasses, lemon juice, mustard and 2 tbs oil in a screw-top jar and shake until well combined. Season with salt and pepper.
3. Heat the remaining oil in a large frying pan over high heat. Add the haloumi; cook, turning, for 2 minutes or until golden brown and heated through. Remove from heat.
4. Combine rocket and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and walnuts and sprinkle with pomegranate seeds. Serve immediately.
Source: Taste.com.au
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