This salad can be made using Pomegranate Molasses or Balsamic Vinegar. This is a delicious meal in itself but you can bulk it out with potatoes, pita, rice or chips. Other classic Greek and Lebanese addditions would be humus, falafel and tzatziki.
Serves 3
Ingredients:
Extra Virgin Olive Oil
Pomegranate Molasses or Balsamic Vinegar Di Modena
salt
Ground black pepper
2 x 400g chickpeas
tomatoes
2 bell peppers
2/3 of a cucumber
garlic clove
small handful fresh parsley
2 handfuls fresh dill
handful fresh basil, sub the Olive Oil for Basil Olive Oil if you can’t get fresh basil
2 handfuls pomegranate seeds
250g halloumi
3 pickled banana peppers, optional
handful olives, optional
1 avocado, optional
gherkin pickles, optional
Method:
1) Mix about 3tbsp vinegar/molasses and about 6tbsp oil in a small bowl. I like to put mine in a small Tupperware container and shake it to combine.
2) Rinse and drain the chickpeas and add them to a large bowl. Add the pomegranate seeds.
3) Slice the halloumi and gherkins and set aside.
4) Finely chop the herbs and garlic and add to the large bowl.
5) Dice everything else. You should fill a large bowl with salad. Stir to combine.
6) Pour over the dressing and season with salt and black pepper. Stir through.
7) Fry the halloumi in a pan until golden brown on both sides. You will need to fry it in a little oil if your pan is not non-stick.
8) To serve, cover each plate in salad and arrange the halloumi in the centre on top. Drizzle with extra molasses if you like, or try a Balsamic Honey Drizzle. Add the gherkins on the side.
Recipe by Sally