Buffalo Milk Halloumi & Pomegranate Salad with Spinach and Pine Nuts

A bright, crunchy, creamy salad that lets our new buffalomi shine, perfect on its own or served alongside a winter stew or modern roast.

If you’re looking for a fresh way to enjoy our new buffalo milk halloumi, this vibrant salad is a beautiful place to start. The halloumi fries to a golden, squeaky perfection, pairing beautifully with juicy pomegranate, toasted pine nuts and fresh spinach.

Ingredients - Serves 2–4

• 250g buffalo milk halloumi (buffalomi), sliced into 1cm pieces

• 3 cups baby spinach

• ½ cup pomegranate arils

• ¼ cup pine nuts, lightly toasted

• 1 small cucumber, sliced or ribboned

• 1 small red onion, very thinly sliced (optional)

• 1 tbsp olive oil (for frying)

  
  

Dressing

• 2 tbsp olive oil

• 1 tbsp pomegranate molasses (or honey + lemon as a substitute)

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt & pepper to taste

Method

1. Make the dressing

Whisk together the olive oil, pomegranate molasses, lemon juice and Dijon mustard until glossy and emulsified. Season to taste and set aside.

2. Toast the pine nuts

In a dry pan over medium heat, toast the pine nuts until golden and fragrant. Transfer to a plate to cool.

3. Cook the buffalo halloumi

Heat a drizzle of olive oil in the same pan. Add the halloumi slices and cook for 1–2 minutes each side, until golden and crisp. Set aside.

4. Assemble the salad

Layer the baby spinach, cucumber and red onion on a platter. Scatter over the pomegranate arils and toasted pine nuts.

5. Add the warm halloumi

Place the golden buffalo halloumi on top and drizzle generously with the dressing. Serve immediately while the cheese is warm and soft.

Serving Suggestions

• Serve alongside a slow‑cooked winter stew for a fresh, bright contrast.

• Pair with a modern roast lamb, chicken or veggies, all work beautifully.

• Add avocado for extra creaminess.

• Swap spinach for rocket for a peppery twist.