Easter Pomegranate Salad w/ Haloumi & Herby Vinaigrette

Easter Pomegranate Salad with Haloumi & Herby Vinaigrette

A fresh, colourful salad made with organic ingredients from the farm – perfect for your Easter feast.

🌿 Ingredients (serves 4–6)

For the Salad:

• 1 bag (approx. 120g) organic mixed salad greens ( we like adding LETTUCE RADDICHIO giving a slight bitterness to balance the sweetness of the pomegranate, cherry toms and the saltiness of the haloumi)

• 1 cup organic cherry tomatoes, whole or halved

• 1 organic Lebanese cucumber, thinly sliced

• ½ cup organic pomegranate arils

• 200g organic haloumi, sliced and pan-fried until golden

• A handful of fresh organic dill, roughly chopped

• A handful of fresh organic parsley, roughly chopped

• Optional: toasted organic flatbread or sourdough croutons for crunch

For the Herby Vinaigrette:

• 1 tbsp organic Dijon mustard

• 2 tbsp organic red wine vinegar or apple cider vinegar

• ½ tsp organic honey or maple syrup (optional)

• ⅓ cup organic extra virgin olive oil

• 1 tbsp fresh chopped dill or parsley (or both)

• Salt & pepper, to taste

🥗 Method

1. Make the vinaigrette:
   Whisk together mustard, vinegar, honey, and chopped herbs. Slowly drizzle in olive oil while whisking, then season to taste.

2. Assemble the salad:
   In a large serving bowl or platter, layer the salad greens, cherry tomatoes, cucumber, pomegranate seeds, and chopped herbs.

3. Add the haloumi:
   Fry haloumi slices in a hot pan with a little olive oil until golden and crispy. Scatter over the salad while warm.

4. Dress and serve:
   Drizzle the herby vinaigrette over the salad just before serving. Add crunchy croutons if desired.