Holidays and the upcoming carnival are the perfect time for salads – guests like them very much. They are not only light and delicious, but also full of valuable health ingredients. Additionally, they leave a huge space for fantasy and… aesthetic sense. You can create compositions from colorful vegetables and fruits that look beautiful on the table. Like salad with halloumi and pomegranate. It’s a filling, healthy snack, perfect for special occasions or just every day.
To make the recipe you need:
- 100 g couscous,
- 200 g fresh spinach,
- 200 g sera halloumi,
- 1 field cucumber,
- 1 pomegranate,
- 2 tablespoons of olive oil,
- 1 teaspoon of honey mustard,
- 1 teaspoon of honey,
- juice of ½ lemon,
- salt, pepper (to taste).
Cook the couscous according to the description on the package and let cool. Rinse the spinach (if required) and dry.
Cut the halloumi cheese into slices and fry on a grill pan (about a minute on each side). Wash the cucumber and cut it into half-slices. Scoop out the seeds from the pomegranate.
Arrange all ingredients in layers in salad bowls or deep plates (immediately divide the salad into portions to make it look aesthetically pleasing). Pour a portion of groats into the bottom and then some spinach leaves. Arrange halloumi slices, interspersed with cucumber slices. Sprinkle everything with pomegranate seeds and spinach leaves.
In a separate bowl, combine olive oil, mustard, honey and lemon juice. Mix until a uniform sauce. Season to taste with salt and pepper. Drizzle the salad with the dressing just before serving.
See also:
In the past, leaven for borscht was made completely differently. Here is the recipe from 1884
When you have more time in the morning, make Fried Count’s Pies. The perfect breakfast for the weekend
Pickled Christmas Eve herring. A delicate snack or base for salads
