Starter
Persimmon Salad with Warm Halloumi
20 minServes 1Nutri-Score B€€
B
20 min
20 minPersimmon Salad with Warm Halloumi
what you need
Ingredients
persimmon (sliced)Produce1 piece
halloumi (sliced)Dairy100 g
pumpkin seedsNuts & seeds15 g- pomegranate seedsProduce15 g
- rocket (handful, washed)Produce30 g
extra virgin olive oilPantry45 ml
balsamic vinegarPantry15 ml
dried oreganoSpices1 g
saltSpices3 g
paprikaSpices1 g
Dijon mustardPantry3 g
honeyPantry7 g
per serving
Nutrition
834kcal
- Carbs
- 45 g
- Proteins
- 24 g
- Fat
- 62 g
what you’ll use
Tools
Grill
Mixing bowl
Whisk
step by step
Method
- Step 1
Slice the persimmon and grill the halloumi
- Slice the persimmon.
- Grill the halloumi slices until golden brown on both sides.
- Step 2
Assemble the salad
- In a bowl, combine the persimmon slices, grilled halloumi, pumpkin seeds, pomegranate seeds and rocket.
- Step 3
Make the dressing
- Whisk together the extra virgin olive oil, balsamic vinegar, oregano, salt, paprika, Dijon mustard and honey until emulsified.
- Step 4
Dress and serve
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately while the halloumi is still warm.