Halloumi salad with veal and pomegranate seeds

0 - 30 minutes
veal escalope
Jessie - Brunchchick


1. Cut the veal into slices and marinate the meat with salt, pepper and honey. Pan-fry the meat in olive oil.

2. Cut the avocado into cubes and the carrots into slices. In a large bowl, mix the mixed lettuce, avocado cubes, the carrots and half the pomegranate seeds. Lastly, add a pinch of salt and pepper and a dash of olive oil. Mix the salad properly.

3. Cut the halloumi into slices and fry these in the pan until golden brown.

4. Put the mixed salad on a plate and place the warm halloumi and the honey-baked veal on top of the salad. Finish the salad with a table spoon of pomegranate seeds and a small dash of olive oil. Use a sweet and sour dressing if desired.


Source: Brunchchick


  • 200 grams veal escalope
  • A bag of mixed lettuce
  • 100 grams halloumi
  • One avocado
  • A tray of sundried pomegranate seeds
  • A handful of carrots
  • Honey
  • Salt & pepper to taste
  • Olive oil

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