By Indira Kasaeva
Published on December 4, 2014

This halloumi, pomegranate and rocket leaves salad will perfectly suit the lamb of the leg. Bright with red strawberries and green rocket leaves — a beautiful decoration for the festive meal…

Ingredients

• 200g strawberries, finely sliced
• 200g cherry tomatoes, quartered
• Seeds from one medium-sized pomegranate
• 100g wild rocket leaves
• 200g halloumi cheese, drained and sliced 1cm thick

For the dressing

• Juice of 2 lemons
• ¼ cup extra virgin olive oil
• 1 teaspoon sugar
• Salt and pepper to taste

For the croutons

• Half French bread stick
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cloves garlic, crushed

Directions

• Combine strawberries, cherry tomatoes, pomegranate seeds and rocket in a large bowl, and set aside
• Tear the bread into bite-sized pieces and place them into an oven-proof dish
• Melt the butter and oil together in the microwave, add in the garlic
• Pour the mixture over the torn bread and massage with your fingers until all the bread is coated
• Bake for 15 minutes, until the croutons are golden brown
• Fry halloumi pieces in olive oil over medium heat until deep golden on each side
• To make the dressing, whisk together the lemon juice, extra virgin olive oil and sugar until combined, season to taste
• Immediately before serving, pour half the dressing over the salad along with half the croutons, and toss to coat
• Top with leftover croutons, halloumi pieces and pour over the remaining dressing