Rocket Salad with grilled Haloumi and Raspberries – Kalamata Papadimitriou

Rocket Salad with grilled Haloumi and Raspberries

Dimitris Skarmoutsos, Chef

TIME: 10min


3 tbsp olive oil
4-6 haloumi cheese slices, cut into triangles.
4 tbsp pomegranate balsamic cream Kalamata Papadimitriou
1 tbsp pine nuts
1 bunch of baby rocket
Salt, to taste
Pepper, to taste
2 cups red and yellow raspberries

Place a grill-pan on the stove and allow it to heat well.
Add 1 tbsp olive oil and straight away add the haloumi cheese pieces to grill until they form a crust.
Turn the pieces over and repeat the process from the other side.
Add 1 tbsp of Pomegranate Balsamic Cream to aromatize the cheese; remove from the heat and leave aside.
In the same pan, without adding any extra fat, add the pine nuts and roast stirring constantly until nicely browned.
Remove from the heat and leave the roasted pine nuts aside.
In a bowl, add the rocket leaves, 2 tbsp olive oil, the roasted pine nuts, salt and pepper; mix thoroughly by hand.
Serve the rocket on a dish; place the grilled haloumi well-spaced on top, drizzle with the remaining Pomegranate Balsamic Cream and garnish with red and yellow raspberries.


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