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Haloumi with Pomegranate Mint Salsa

Haloumi with Pomegranate Mint Salsa

A great braai stays with you, as does the experience of braaiing… Try Jean Nel’s recipe for haloumi with pomegranate mint salsa…

“This pomegranate-mint salsa is quite versatile – it can be used on lamb and chicken dishes as well,” says Jean Nel

Haloumi with Pomegranate Mint Salsa

A great braai stays with you, as does the experience of braaiing... Try Jean Nel's recipe for haloumi with pomegranate mint salsa... Recipes Haloumi with Pomegranate Mint Salsa European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400g haloumi, sliced in 1cm thickness
  • A handful of mint leaves, chopped
  • 120g pomegranate seeds
  • 30ml chopped spring onion
  • 250ml olive oil
  • 2 garlic cloves, finely chopped
  • 30ml lemon zest
  • 15ml lemon juice
  • Salt and freshly ground black pepper

Instructions

  1. Combine the mint leaves, pomegranate seeds, spring onion, olive oil, garlic cloves, lemon zest and juice in a small bowl. Set aside.
  2. Braai the haloumi in an oiled griddle pan over medium-to-high heat, turning once. Remove from the griddle pan and transfer onto a platter.
  3. Spoon the pomegranate and mint salsa over the cheese.

More Braai the Beloved Country (Jacana Media) by Jean Nel

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