Name: Lettuce boat salad with halloumi and pomegranate
Prep time: 20 min
Cook time: 2 min
Yield: 4
Ingredients: 200 g halloumi; 20-25 hearts lettuce; 2 mini cucumbers; 200 g cherry tomatoes; 1 small red pepper; 1 spring onion; seeds from half a pomegranate; 50 g walnuts; 2 tbsp cilantro leaves; 3 tbsp Alfamega olive oil; 1 tbsp balsamic vinegar; 1 tbsp honey; 1 tsp mustard; 5 drops Northern Green Organic Basil Liquid; salt; pepper

Lettuce boat salad with halloumi and pomegranate

Servings

Preperation

20 minutes

Cooking

2 minutes

Waiting

–

For the halloumi, cut it into small cubes and pan-sear it in a hot non-stick pan for 2 minutes until it turns a deep golden color. Remove it immediately so it stays juicy.

For the vegetables, cut the cucumber, cherry tomatoes and pepper into small cubes, and finely chop the spring onion and cilantro. Mix them with the pomegranate and walnuts.

For the dressing, mix the olive oil, balsamic vinegar, honey, basil liquid and mustard until combined, then add salt and pepper.

Add the halloumi to the vegetable mixture, pour over the dressing and mix gently.

Fill the lettuce hearts with the mixture and serve immediately so they stay crunchy. (if you will serve it immediately, yo