Best Halloumi Three Bean Salad With Pomegranate Harissa Vinaigrette Recipes

HALLOUMI THREE-BEAN SALAD WITH POMEGRANATE-HARISSA VINAIGRETTE

Halloumi Three-Bean Salad with Pomegranate-Harissa Vinaigrette image

Pan-fried halloumi, 3 types of beans, red onion, fresh cilantro, and mint are tossed with homemade vinaigrette for a unique salad your taste buds will love.

Provided by Buckwheat Queen

Categories Three Bean Salad

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

7 ounces halloumi cheese, cut into 1-inch slabs
2 tablespoons pomegranate vinegar
1 tablespoon honey
1 ½ teaspoons harissa, or more to taste
3 tablespoons olive oil
1 pinch freshly ground black pepper
1 cup black beans, drained and rinsed
1 cup kidney beans, drained and rinsed
1 cup white beans, drained and rinsed
⅓ cup chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro

Steps:

Heat a large nonstick pan over medium-high heat. Cook each halloumi slab on all 4 sides, about 5 minutes. Set aside and allow to cool slightly; cut into 1/4-inch cubes.
While cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and black pepper together in a dressing jar. Set aside.
Combine black beans, kidney beans, white beans, onion, mint, and cilantro in a bowl and toss with a spoon. Add cooked halloumi. Drizzle vinaigrette dressing over salad and toss to coat. Cover and allow to sit at room temperature at least 15 minutes.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 20.3 g, Cholesterol 18.6 mg, Fat 11.6 g, Fiber 5.7 g, Protein 11.2 g, SaturatedFat 4.5 g, Sodium 464 mg, Sugar 2.3 g

HALLOUMI, POMEGRANATE & WALNUT SALAD

Halloumi, pomegranate & walnut salad image

Enjoy our easy halloumi, pomegranate, fennel & walnut salad as a festive starter or light lunch - it takes just 15 minutes to make

Provided by Anna Glover

Categories Starter

Time 15m

Number Of Ingredients 11

Ingredients

2 x 250g blocks halloumi, thickly sliced
1 tbsp olive oil
2 tbsp za'atar
150g rocket leaves
1 large fennel bulb, finely sliced
50g walnut halves, toasted
50g pomegranate seeds
½ small bunch of dill, roughly chopped
4 tbsp walnut oil
2 tbsp pomegranate molasses
2 tsp cumin seeds, toasted and lightly crushed

Steps:

Whisk all of the dressing ingredients together with some seasoning, then set aside.
Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.

Nutrition Facts : Calories 457 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.8 milligram of sodium