We’re always looking for new salad inspiration. So we convinced, Mark Williamson Head Chef of Pink Salt in Sydney’s Double Bay to share his delicious haloumi, pomegranate and quinoa salad recipe.
Pink Salt haloumi salad
125 grams haloumi, sliced and grilled
60 grams hazelnuts, chopped and toasted
2 cups of sliced kale
One cup cooked organic white quinoa
For the dressing
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 tablespoon pomegranate molasses
Salt and pepper (to taste)
- Combine quinoa and kale. Season and dress with mixture of olive oil, lemon juice and pomegranate molasses.
- Arrange on a plate. Top with grilled haloumi, pomegranate seeds and chopped hazelnuts and serve.