Summary

Ingredients

• 75 g pomeranate, only the seeds, approx. 1 pomeranate
• 25 g walnuts, roasted and rouhly chopped
• 1 clove garlic, finely chopped
• 1 ½ tablespoon syrup (pomegranate), but doesn`t have to be
• 2 tablespoon olive oil
• 1 ½ teaspoon sugar, brown, or palm sugar
• 0.5 ½ bunch coriander greens
• 125 g cheese (halloumi), cut into thick slices
• 1 chicory, roughly chopped
• 1 small Head radicchio, roughly chopped
• salt and pepper
• sugar

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Instructions

1. In a small bowl, mix the pomegranate seeds, walnuts, garlic, vinegar, pomegranate syrup, half of the olive oil and sugar, season with salt and pepper, fold in the coriander and season again.
2. Heat the remaining olive oil in a small pan (but not too much otherwise it will burn and bitter substances will escape) and fry the halloumi slices on both sides until they are golden brown, remove from the pan and keep warm.
3. Now also add the coarsely chopped chicory and radicchio to the pan and fry briefly, season with a pinch of sugar, salt and pepper.
4. Serve the salad with the halloumi slices and spread the dressing over it.
5. Tip:
6. We add approx. 300 g of finely chopped, crispy roasted turkey breast seasoned with salt and pepper.