Cherry Balsamic Drizzle Salad


  • 1 cup walnuts chopped in half
  • 4 tbspn Morella Grove Cherry Balsamic Drizzle
  • 2 tbspn lemon juice
  • 3 tspn Dijon mustard
  • 1/2 cup Morella Grove Extra Virgin Olive Oil
  • 240 g haloumi
  • 100 g rocket
  • 100 g baby’s spinach
  • 150 g Pomegranate seeds



  1. Preheat oven to 200C. Line a baking tray with baking paper. Scatter walnuts over the tray and drizzle with 2 Tbspn Morella Grove Cherry Balsamic. Bake for 10 minutes or until walnuts are caramelised. Remove from oven and cool in fridge.
  2. Combine remaining Morella Grove Cherry Balsamic, lemon juice, mustard, 1/4 cup Morella Grove Extra Virgin Olive Oil in a screw top jar and shake well.
  3. Heat remaining Extra Virgin Olive Oil in frying pan on high heat. Add haloumi, cook and golden on both sides. Remove from heat.
  4. Combine rocket and spinach on a large serving dish. Add pomegranate seeds, haloumi, walnuts and drizzle over dressing.