Moroccan carrot, pomegranate & halloumi salad

Bright, fresh and ready in just 20 minutes, this Moroccan-inspired salad pairs crisp carrots with golden pan-fried halloumi and sweet and juicy pomegranate. Warm spices — toasted cumin, coriander and ras el hanout — bring real depth, while a zesty citrus dressing ties it all together.

The pop of colour comes from PACK'D Organic Pomegranate, frozen at its peak to lock in nutrients and flavour with zero prep and zero waste, so you get perfectly ripe seeds whatever the season. It's a vibrant, satisfying plate that works beautifully as a light lunch or a generous side.

Serves 3

• Prep 10 mins
• Cook 10 mins
• Total 20 mins
• Storage Tupperware in the fridge for 1 day

Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 350g carrots, julienne or grated
• 1 tbsp olive oil
• 1 pack / 200g HALLOUMI, sliced into 3-4mm thick slices
• 40g toasted WALNUTS or PISTACHIOS, chopped
• 2 tbsp pumpkin seeds, toasted
• 2 tbsp coriander, chopped
• 1 tbsp mint, chopped
• 2 spring onions, finely sliced or 1 tbsp chives
• 40-50g PACK'D Organic Pomegranate, to taste

Dressing

• 3 tbsp olive oil
• 1/2 tsp lemon or lime zest
• 1 tbsp lemon or lime juice
• 1 tsp ras el hanout
• Pinch of salt & pepper

Allergens in BOLD CAPITALS

Method

Add the coriander and cumin seeds to a non-stick frying pan and toast on a low / medium heat until slightly golden. Set aside.

Mix the dressing ingredients together in small bowl.

Add 1 tbsp olive oil to a pan. Once hot, pan fry halloumi on a medium heat until golden, about 5 - 6 minutes per side.

Add carrots, walnuts, pumpkin seeds, coriander, mint, spring onions or chives and pomegranate to a mixing bowl and toss with dressing. Serve topped with grilled halloumi and sprinkled with pomegranate.