Deluxe mushroom stroganoff
Impress dinner guests with our deluxe mushroom stroganoff, packed with different mushroom varieties and a decadent brandy-infused sauce
Halloumi, pomegranate & walnut salad
- Preparation and cooking time
- Prep:
- Cook:
- Serves 6
Skip to ingredients
- 2 x 250g blocks halloumithickly sliced
- 1 tbsp olive oil
- 2 tbsp za’atar
- 150g rocket leaves
- 1 large fennel bulbfinely sliced
- 50g walnut halvestoasted
- 50g pomegranate seeds
- ½ small bunch of dillroughly chopped
For the dressing
- 4 tbsp walnut oil
- 2 tbsp pomegranate molasses
- 2 tsp cumin seedstoasted and lightly crushed
Nutrition: Per serving
- kcal457
- fat36g
- saturates17g
- carbs8g
- sugars7g
- fibre4g
- protein23g
- salt2.8g
Method
step 1
Whisk all of the dressing ingredients together with some seasoning, then set aside.
step 2
Brush the halloumi slices on each side with the olive oil. Sprinkle the za’atar onto a plate and press both sides of the halloumi pieces into the spice mix. If using an air fryer, heat it to 200C for 2 mins, then lay the halloumi in the basket and bake for 8 mins. After 8 mins, turn over and cook for another 2-5 mins, until crisp and golden. Alternatively, heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side, or until golden and crisp.
step 3
Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.
