Halloumi, avocado and pomegranate salad with sweet tahini dressing

This is a very quick and easy dish of our own creation to knock up as a colourful starter for a summer BBQ or low-key supper. You can either serve it on individual plates, or if you prefer, in one big bowl for everyone to help themselves.


  • 250g Halloumi
  • 2 medium avocados
  • 100g pomegranate seeds (we are lazy and buy a little pack of seeds but you can use a whole pomegranate and do the job yourself, just wear an apron and be prepared to paint the kitchen red!)
  • handful of coriander leaves

For the dressing:

  • 50g tahini paste
  • 1 small garic clove, crushed
  • ½ tsp tamari soy sauce
  • 1 tsp honey or agave nectar
  • 1 tbsp cider vinegar


  • Cuisine: Vegetarian
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Serves: 4


First make the dressing by whisking together all of the ingredients in a bowl with ½ tsp salt and about 4 tbsp water. You are looking for a smooth, pourable consistency. Add extra tahini or water as needed.

Slice the halloumi into 1 cm thick pieces and place in a small, dry frying pan. Turn the heat to medium high and cook until golden brown before flipping over and cooking the other side. Remove from the pan onto a piece of kitchen paper and when cool enough to handle, cut or tear into small, bite-sized pieces.

Peel, de-stone and chop the avocados into 2-3cm chunks.

Place a little pile of avocado and halloumi on each plate and sprinkle with pomegranate seeds. Drizzle over the dressing and scatter with coriander leaves. 


A ripe and sunny, Mediterranean style white wine with plenty of flavour would be terrific with this dish, as would a stylish Provençal rosé.

  • Passimento Pasqua Bianco 2017, Veneto, £8.99 (mix 6) Majestic
  • Atlantis Santorini 2017 £12 M&S (vegan)
  • Côtes de Provence Sainte Victoire Rosé 2018 £12 M&S (vegan)