Chopped Green Salad w Pomegranate Almond Halloumi

재료

SALAD

1 bunch parsley (can do more)

1 bunch dill

TOPPERS

Whole almonds

Pomegranate seeds

Halloumi

Canola oil for frying

DRESSING

Lemon

Olive oil (mild flavor)

Pomegranate concentrate

Honey (lil bit)

S + P

방향

Wash leaves

Separate from stems

Dry thoroughly (most important step!)

Chop as finely as possible

Get seeds out of pomegranate

Toast almonds in a pan with a bit of canola oil. Flip every so often until golden.

Remove almonds onto paper towels to cool. They won’t look fully done at first, but once they cool they harden and become crunchy.

Mix altogether right before serving, or let almonds be a topping

Slice halloumi and fry in oil. Top w zaatar and serve on top of salad

노트

Def need more than 1 bunch parsley to have enough leafy substance. I added a large fistful of spinach to beef it up. Still made a small quantity.