Cashew, carrot, pomegranate and halloumi salad
Serves: 2
Total time: 
Recipe photograph by Martin Poole
Cashew, carrot, pomegranate and halloumi salad
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
794Kcal
Fat
58gr
Saturates
24gr
Carbs
33gr
Sugars
21gr
Fibre
14gr
Protein
28gr
Salt
2.6gr
Alice Liveing
Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise
See more of Alice Liveing’s recipes
Alice Liveing
Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise
See more of Alice Liveing’s recipes
Ingredients
- 20g cashews
- 4 large carrots, peeled and coarsely grated
- ¼ x 31g pack coriander, leaves chopped
- 50g pomegranate seeds
- ½ tbsp coconut oil
- 200g halloumi, sliced
For the dressing
- 3 tbsp tahini
- 1 tsp sumac
- juice of 1½ limes
- 2 tbsp extra-virgin olive oil
- ½ tbsp cider vinegar
Step by step
- Add the cashews to a dry frying pan and cook until lightly toasted, shaking the pan often, then remove from the heat and roughly chop.
- Put the grated carrot, coriander, cashews and pomegranate seeds into a large bowl.
- Place the dressing ingredients in a jar with a pinch of salt and pepper, loosening with a dash of water, if needed. Secure the lid and shake until combined.
- Heat the coconut oil in a frying pan over a medium-high heat until melted. Add the halloumi and fry on both sides until golden. Pat dry with some kitchen paper to remove any excess oil.
- Pour the dressing over the carrot mixture, toss to coat and serve topped with the halloumi.
