Tomato, pomegranate, halloumi and mint salad with black sesame pine nut dukkah and an orange blossom lemon dressing

Gluten free, vegetarian, FODMAP friendly

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Ingredients

For the tomato salad:

400-500 g cherry tomatoes, as good quality as you can afford
1 packet halloumi (roughly 250g)
100 g pomegranate arils (roughly 1 medium pomegranate)

For the orange blossom lemon dressing:

2 tbsp orange blossom water
2 tbsp fresh lemon juice
1 tbsp caster sugar

For the pine nut and black sesame dukkah

3/4 cup pine nuts (roughly 100g)
1/2 cup black sesame seeds (or white, or a mix)
1 tsp sea salt
2 tsp cumin seeds
2 tsp ground cumin
1 tsp fennel seeds

To finish

1 bunch mint
freshly cracked pepper

Instructions

To make the orange blossom dressing:

Place all the ingredients in a small saucepan and cook over a low-medium heat until a syrup forms. Set aside and allow to cool.

To make the pine nut and black sesame dukkah:

Toast the pine nuts using your preferred method. I toasted mine gently over a medium heat in a heavy bottomed saucepan, but you can use the oven if you prefer.
Toast the sesame seeds, cumin seeds and fennel seeds over a low-medium heat in the heavy bottomed saucepan. Allow to cook until fragrant. It's difficult to see when black sesame seeds are toasted, so sometimes a mixture of black and white is helpful here.
Once toasted, combine all ingredients, and allow to cool slightly. When they have, blitz them once or twice in your food processor, to create your desired dukkah consistency. Store in an airtight container.

To finish the salad:

Slice some tomatoes, and leave some whole. Place them in a large bowl with the pomegranate arils and half the mint. Add the orange blossom dressing, a good pinch of sea salt and freshly cracked pepper. Stir to combine.
Slice the halloumi and cook it in a pan over a high heat. I like to add a tiny tiny bit of oil to assist in non-sticking.
Arrange the salad on a serving platter of your choice, and add the freshly cooked halloumi. Garnish with the remaining mint, and a generous scattering of dukkah. Serve immediately.

Notes

UPDATE:

Monash has recently updated the FODMAP friendly quantity of common tomatoes to 1/2 a tomato per serve if you have issues with fructose. Similarly, the new safe limit of cherry tomatoes is 3 tomatoes per serve. Please keep this in mind if you have previously reacted to tomatoes. If not, business as usual!

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