Zesty Tangerine, Halloumi & Mint Salad
A light & zingy salad ready for days in the sunshine
250g YAMAS! Halloumi
A handful of pitted dried dates
A handful of fresh mint leaves
To begin, peel, deseed, and de-skin the tangerine segments.
Chop the dates into small chunks.
Chop the mint into thin strips.
Add all of the above to a bowl and toss with a tbsp. of olive oil. Then set aside.
Place a frying pan over a medium heat with a drizzle of oil.
Cut the Halloumi block into 1cm thick pieces.
Once cut place in the pan and cook until evenly brown on both sides.
Place the Halloumi on top of the mint, tangerine and date salad.
Sprinkle over a generous amount of pomegranate seeds and serve.
Something fresh for a summer menu.
Great to share with friends, al fresco!