المقادير
Method
- Rinse the quinoa in a fine sieve under running water for 1 minute until the water runs clear.
- Put the quinoa with the water and the 1/2 teaspoon of salt in a medium pot over high heat until it boils; this takes about 5 minutes.
- Lower the heat to low, then cover the pot and leave the quinoa for 15 minutes until it has absorbed all the water.
- Take the pot off the heat and leave it covered for 5 minutes to let the quinoa rest, then fluff it with a fork to separate the grains.
- Spread the quinoa in a thin layer on a tray or wide plate and leave it about 30 minutes until it cools completely to room temperature, fluffing it with a fork once or twice. Don't leave it out of the fridge for more than an hour, and if you're making it ahead, once cool transfer it to an airtight container and keep it in the fridge for up to 3 days. Steps 6 to 10 are done during the cooling time.
- Toast the walnuts: put the walnut halves in a regular dry pan without oil (not the ridged grill pan) over medium-low heat, and stir every minute for 3–4 minutes until fragrant and slightly darker, then immediately transfer to a plate, and when cool, break into large pieces.
- Pat the halloumi block dry with paper towels and cut it into 1 cm slices, then brush the slices on both sides with the tablespoon of olive oil.
- Make the dressing: whisk the pomegranate molasses with the lemon juice and garlic until the molasses dissolves completely, then gradually add the olive oil while whisking, followed by the mint, the pinch of black pepper and a little salt. Taste the dressing and add the honey only if it's too sour.
- Halve the cherry tomatoes, dice the cucumber, and thinly slice the green onions into rings.
- If you're using a whole pomegranate, cut it in half and break the seeds out into a bowl of cold water until the white pith floats, then drain the seeds and dry them.
- When the quinoa is completely cool (touch it and you feel no warmth), heat the ridged grill pan or cast-iron skillet dry over medium-high heat for 2 minutes until well heated.
- Arrange the oiled halloumi slices in the hot pan without crowding, and leave them 2–3 minutes without moving until dark grill marks appear in the ridged pan or a golden surface forms in the regular pan.
- Flip the slices and leave them 2 more minutes until the second side is browned, then lift them onto a plate.
- Toss the cold quinoa with the arugula, salad greens and half the dressing in a large bowl or serving platter. If the quinoa is from the fridge, take it out 10 minutes ahead and fluff it with a fork to loosen the grains.
- Scatter the tomatoes and cucumber over the mixture, then sprinkle over the green onion rings.
- Arrange the halloumi slices while hot in a fan shape in the center, then scatter the toasted walnut pieces over and around the halloumi, followed by the pomegranate seeds, and drizzle the rest of the pomegranate molasses-lemon dressing and sprinkle the sumac over the vegetables, and serve the salad immediately.
ملاحظات
⚠️ Allergy note: contains Dairy (halloumi cheese), Tree nuts (walnuts), Wheat/gluten (possible cross-contamination in the quinoa or pomegranate molasses, and in the substitutes: bulgur and freekeh)
Don't mix the quinoa with the vegetables while it's hot or warm, because it wilts the arugula and turns soft and mushy. Spread it in a thin layer so it cools quickly and evenly, and don't leave it covered in the pot, because the trapped steam makes it soggy. It's best to cook it hours ahead or the night before and keep it in the fridge, which cuts down your prep time on the day.
Whisk the pomegranate molasses with the lemon first before adding the oil, because the molasses is thick and doesn't blend well directly into oil. And don't put the molasses or honey on the halloumi in the pan, because the sugar in them burns quickly over high heat, turning bitter and sticking to the pan. Choose 100% natural pomegranate molasses with no added sugar, especially on a diet.
Toast the walnuts in a regular dry pan, not the ridged pan, because the pieces fall between the ridges and toast unevenly. Stay close by over low to medium heat, as they go from toasted to burnt and bitter within seconds, and take them out of the pan right away. Add them at the last moment so they stay crunchy.
Dry the halloumi well and brush it with oil instead of pouring oil into the pan, and don't flip it too early: wait until it releases easily from the pan. Halloumi hardens and turns rubbery as it cools, so grill it as the last step after the quinoa has cooled and serve it hot. Green onions wilt quickly, so slice them shortly before serving; you can swap them for chives.
If the halloumi is very salty or you're on a low-salt diet, soak it in cold water for 15–20 minutes then dry it before grilling, and remember this adds the same amount to the total time. For anyone with a nut allergy, replace the walnuts with toasted pumpkin or sunflower seeds. You can replace the quinoa with chilled coarse bulgur or freekeh, but the recipe will then no longer be gluten-free.