ingredients
1 tbsp honey
2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp Borderfields Rapeseed Oil, plus extra for frying
1 pomegranate, seeds removed, juice reserved
Sea salt flakes
Freshly ground black pepper
250g Halloumi, sliced
1 small bag baby spinach leaves, washed
1 avocado, sliced
method
To make the salad dressing, mix together the honey, mustard, red wine vinegar, rapeseed oil, 2 tbsp of pomegranate seeds and the pomegranate juice in a bowl until combined. Season with a little salt and pepper.
Fry the halloumi slices in a little Borderfields Rapeseed Oil until browned on each side.
Put the spinach onto a large plate with the avocado slices and top with the fried halloumi. Generously drizzle the dressing over the top of the salad and scatter over the remaining pomegranate seeds.
Serve immediately.
