Grilled Halloumi and Pomegranate Salad

Halloumi is one of my favorite cheeses. Here, its chewy saltiness is paired with
pomegranate, one of my favorite fruits.

I always bring back pomegranate vinegar from my trips to Turkey, but it is available in
ethnic food shops that sell Middle Eastern foods or olive oil/vinegar shops. Make sure you
get true vinegar made from reduced pomegranate juice. Unfortunately, there are many
types of pomegranate vinegar that are loaded with added sugar.

Pine nuts are not nuts—they’re seeds from pinecones. Many who are allergic to nuts can
therefore still eat pine nuts.

Halloumi, Pine Nut, and Pomegranate Salad
• 1 head of romaine lettuce
• 8 yellow cherry tomatoes
• 3 tablespoons pomegranate seeds
• 3½ oz. (100 g) Halloumi cheese
• 2 tablespoons pine nuts
• 2 tablespoons cold-pressed olive oil
• 1 tablespoon pomegranate vinegar
• fresh parsley leaves and mint leaves

Place lettuce leaves on a platter. Cut the tomatoes into quarters and place them on top of
the lettuce.

Remove some seeds from a pomegranate. The easiest way to do this is to slice off a piece at the top and then make two vertical cuts, approximately 1½–2 inches (4–5 cm) apart. Place the pomegranate in a plastic bag and break off the wedge that has been cut out. This will make it easy for you to pick out the seeds without having the juice squirting all over.

The pomegranate will keep for quite a long time if you keep it in the plastic bag in the
refrigerator. When you need some more seeds, simply make a new cut and break off the
piece.

Grill the Halloumi cheese and add it on top of the lettuce; sprinkle pomegranate seeds and pine nuts all over the top. Drizzle olive oil and pomegranate vinegar over the salad, and garnish with parsley and mint.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund