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High-protein pan-fried halloumi salad with pomegranate
High-protein pan-fried halloumi salad with pomegranate: salty halloumi, lamb's lettuce, walnuts and a fresh lemon dressing for a quick, hearty dish.
At a glance
Serves 2
Prep time: 10 min
Cooking time: 5 min
Total time: 15 min
Calories: 420 kcal per serving
Protein: 22 g
Fat: 30 g
Carbs: 18 g
Ingredients
200g halloumi
100g lamb's lettuce
1/2 pomegranate
30g walnuts
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1 pinch of salt
1 pinch of pepper
Method
You’ll need: frying pan · chopping board · knife
Slice the halloumi. Wash the lamb's lettuce thoroughly and spin dry.
Heat the olive oil in a frying pan and fry the halloumi on both sides until golden brown. Rest it briefly on kitchen paper so it stays nice and crisp on the outside.
For the dressing, stir the olive oil with the lemon juice, honey, salt and pepper. Taste until the sweetness and acidity are balanced.
Divide the lamb's lettuce between plates and lay the fried halloumi on top. Scatter over the pomegranate seeds and walnuts.
Drizzle the dressing over the salad and leave it to stand briefly so the flavours come together.
Serve straight away while the halloumi is still warm and makes a lovely contrast to the fresh salad.
Good to know
When it needs to be quick but should still taste like something special, this salad is just right. Warm, salty, crunchy and fresh – without much effort.
Swaps
Halloumi → sheep's or goat's milk feta (similar protein content, often a little milder in flavour; pasteurised in pregnancy); walnuts → hazelnuts (also provide unsaturated fatty acids and a little fibre); honey → date paste (unrefined sweetness); lamb's lettuce → rocket (peppery flavour, also provides folate).
Allergens
Contains milk and tree nuts (walnuts). Only suitable for children in an adapted form because of the nuts, and no honey for babies under one year old; in pregnancy, the dish is generally fine if the halloumi is made from pasteurised milk and heated through well.
