When Fiona contributed this salad to the Farewell Cookbook, she mentioned that it was a very retro '90s kind of dish, but it's full of the flavours I still love today. Little chunks of salty haloumi and more astringent green olives, and handful of walnuts and a tangy double-down on pomegranate seeds and molasses; whatever green leaves you want to round this up into a salad.
I easily tossed it all together in the time it took to roast some pumpkin for this other salad. Together they provided us with satisfying vege-filled meals that conserved their textures well for days.
(a recipe shared by Fiona)
150-200g haloumi, cubed and fried
~ 1 cup walnuts, toasted
a few handfuls rocket leaves
~ 3/4 cup green olives, halved
seed from 1/2 - 1 pomegranate
1 part pomegranate molasses
2 parts olive oil
chilli flakes, to taste
Shake the dressing ingredients in a jar. Gently toss together the salad ingredients and pour over the dressing.