serves 2 as a main meal 


1 packet of halloumi (I like Galaxy Greek halloumi) thickly sliced 

1 bunch of large spicy roquette roughly chopped 

1 carrot julienne 

1 large bulb of fennel finely sliced 

3 sprigs of mint roughly chopped 

2 tbs muscatels (or currents)

2 tbs olive oil

2 tsp cumin ground

2 tsp cumin ground 

pinch of sea salt

pinch of ground black pepper

1.5 tsp pomegranate molasses 

2 tbs extra virgin olive oil 

2 tbs balasamic vinegar 


Mix fennel and carrot with olive oil and cumin, coriander, salt and pepper and roast in the oven at 180 degrees for 20 minutes or until done. Meanwhile arrange roquette, mint and muscatels in a bowl. In a glass mix extra virgin olive oil, pomegranate molasses and balsamic vinegar. Heat a dry fry pan and fry halloumi until golden, turning so it does't stick. Once veggies are done add to the bowl and top with halloumi and pour over dressing.