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Cashew, carrot, pomegranate and halloumi salad


Serves: 2
timeTotal time:
Cashew, carrot, pomegranate and halloumi salad
Recipe photograph by Martin Poole

Cashew, carrot, pomegranate and halloumi salad


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
794Kcal
Fat
58gr
Saturates
24gr
Carbs
33gr
Sugars
21gr
Fibre
14gr
Protein
28gr
Salt
2.6gr

Alice Liveing

Alice Liveing

Alice Liveing, previously 'Clean Eating Alice', is a fitness trainer and food blogger famed for documenting her incredible body transformation. She is now a bestselling author of three books promoting a healthy lifestyle through food and fitness 
See more of Alice Liveing’s recipes
Alice Liveing

Alice Liveing

Alice Liveing, previously 'Clean Eating Alice', is a fitness trainer and food blogger famed for documenting her incredible body transformation. She is now a bestselling author of three books promoting a healthy lifestyle through food and fitness 
See more of Alice Liveing’s recipes

Ingredients

  • 20g cashews
  • 4 large carrots, peeled and coarsely grated
  • ¼ x 31g pack coriander, leaves chopped
  • 50g pomegranate seeds
  • ½ tbsp coconut oil
  • 200g halloumi, sliced
For the dressing
  • 3 tbsp tahini
  • 1 tsp sumac
  • juice of 1½ limes
  • 2 tbsp extra-virgin olive oil
  • ½ tbsp cider vinegar

Step by step

  1. Add the cashews to a dry frying pan and cook until lightly toasted, shaking the pan often, then remove from the heat and roughly chop.
  2. Put the grated carrot, coriander, cashews and pomegranate seeds into a large bowl.
  3. Place the dressing ingredients in a jar with a pinch of salt and pepper, loosening with a dash of water, if needed. Secure the lid and shake until combined.
  4. Heat the coconut oil in a frying pan over a medium-high heat until melted. Add the halloumi and fry on both sides until golden. Pat dry with some kitchen paper to remove any excess oil.
  5. Pour the dressing over the carrot mixture, toss to coat and serve topped with the halloumi.

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