Haloumi Salad with Pomegranate Molasses Dressing - Bickfords

• 2 tbsp homemade pomegranate molasses (see recipe)
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp honey or maple syrup (optional, for extra sweetness)
• Flaky Salt and freshly ground black pepper, to taste
• 1 pack Halloumi, thinly sliced
• Leafy salad mix of your choice

Prepare the Dressing

1. In a small bowl or jar, whisk together the pomegranate molasses, olive oil, red wine vinegar (or lemon juice), and honey or maple syrup (if using).
2. Season with flaky salt and freshly ground black pepper to taste.
3. Taste and adjust sweetness or acidity as needed.

Grill the Halloumi

1. Preheat a grill pan over medium-high heat.
2. Grill the halloumi slices for 1-2 minutes on each side until golden and slightly crispy.

Assemble and Serve

1. Arrange the leafy salad mix on a serving platter or individual plates.
2. Add the grilled halloumi on top of the salad.
3. Drizzle the prepared dressing evenly over the salad and halloumi before serving.