Halloumi and walnut salad


  • 30g Walnuts
  • 1 tsp Honey
  • 60g Halloumi, thinly sliced
  • 2 tbsp Olive oil
  • 1 1/2 tsp Cranberry sauce
  • 1 tbsp Freshly squeezed orange juice
  • 1 tsp White wine vinegar
  • 1/2 x 125g Mixed leaf salad
  • 2 tbsp Pomegranate seeds


  1. Preheat the oven to 180°C/fan 160°C/Gas 4

  2. Line a baking tray with greaseproof paper

  3. Mix the walnuts and honey together and scatter onto the tray

  4. Bake for 5 mins, cool, then roughly chop

  5. Meanwhile, heat a griddle or frying pan over a medium heat

  6. Brush the halloumi lightly with oil and cook for 1-2 mins on each side until golden

  7. Whisk the remaining oil with the cranberry sauce, orange juice, and vinegar

  8. Arrange the salad leaves in a large dish and top with the walnuts and halloumi

  9. To serve, drizzle with the dressing and scatter over the pomegranate seeds

  10. Enjoy!