Fried halloumi is great for spicing up salads, adding both a crispy and gooey texture at the same time. The tartness of lemon juice cuts through the saltiness of the cheese, making them a perfect pair for fresh salads like this one.
Serves 3
+ gluten free+ vegetarian
Ingredients
Coarse salt
Olive oil
Butter
Halloumi, cubed
Watercress
Zucchini, thinly sliced into ribbons
Fennel bulb, thinly sliced
Pomegranate arils
Method
This recipe can be found on page 21 of one of our most popular cookbooks, Quick Dinners in the Thermomix. If you don't already have this one in your collection, you can check it out here...
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