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Overhead view of golden pan-fried halloumi slices scattered over greens, cucumber, and ruby pomegranate seeds on a white plate

Crispy Pan-Fried Halloumi Salad with Pomegranate Seeds

Golden pan-fried halloumi over greens, cucumber, and pomegranate seeds, finished with a lemon-honey dressing.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 283
Ingredients Method Notes

Ingredients
  

For the Salad
  • 225 g halloumi (1 block); cut into 6 to 8 slices, about 1 cm / 0.4-inch thick
  • 2 tbsp olive oil for frying, divided
  • 100 g mixed salad greens arugula or spring mix
  • 1 cucumber small; sliced into half-moons
  • 1/4 red onion thinly sliced
  • 70 g pomegranate seeds about half a pomegranate
  • 30 g walnuts roughly chopped, toasted if you like
  • fresh mint leaves small handful; chopped
  • fresh parsley small handful; chopped, optional
For the Dressing
  • 2 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey
  • 1/4 tsp salt
  • 1 pinch black pepper

Method
 

  1. Whisk the dressing ingredients, olive oil, lemon juice, honey, salt, and pepper, in a small bowl or jar. Set aside.
  2. Deseed the pomegranate, slice the cucumber, thinly slice the red onion, and chop the mint and parsley.
  3. Pat the halloumi slices dry with paper towels. Dry cheese browns better and splatters less in the hot oil.
  4. Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-high. Once the oil shimmers, add half the halloumi slices in a single layer without overlapping.
  5. Fry for 2 to 3 minutes per side, until deep golden brown with a light crust. Transfer to a paper towel-lined plate. Add the remaining oil and repeat with the second batch of halloumi.
  6. In a large mixing bowl, toss the salad greens, cucumber, onion, mint, and parsley with half the dressing.
  7. Divide the dressed greens among plates. Top with the warm halloumi slices, scatter over the pomegranate seeds and walnuts.
  8. Drizzle with the remaining dressing and serve right away while the halloumi is still warm and crisp.

Notes

  • Pat halloumi completely dry before frying for the best crust.
  • Fry in two batches so slices don't overlap in the skillet.
  • Deseed pomegranate over a bowl of water to avoid stains.
  • Serve immediately, halloumi loses its crisp texture as it cools.