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-pomegranate-mint-salsa400g 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


  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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