Lunch

Charred Halloumi & Beet Salad with Walnut Dukkah & Pomegranate Vinaigrette

Name: Charred Halloumi & Beet Salad with Walnut Dukkah & Pomegranate Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 8 oz halloumi cheese, cut into ½-inch-thick slices; 10 oz beets (fresh or pre-cooked), cut into wedges; 2 tablespoons olive oil, divided; ½ teaspoon cumin seeds; ½ teaspoon sea salt, divided; 3 cups baby arugula; ¼ cup walnuts, lightly toasted; 1 tablespoon raw sesame seeds; 1 tablespoon raw sunflower seeds; ½ teaspoon coriander seeds; ¼ teaspoon Aleppo pepper; 3 tablespoons extra-virgin olive oil (for vinaigrette); 2 tablespoons pomegranate molasses; 1 tablespoon red wine vinegar; ½ teaspoon Dijon mustard; 1 small clove garlic, minced; 2 tablespoons pomegranate arils

Thick slices of halloumi cheese kissed in a hot cast-iron until deep golden and slight, wilted beets (roasted with cumin), peppery arugula, and a scattering of homemade walnut-seed dukkah. Dressed with a sharp pomegranate molasses vinaigrette that cuts through the richness beautifully. Textured, warm-and-cool contrast, and genuinely satisfying.

944calper serving 33gprotein 33gcarbs 78gfat 15min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this