Introducing our nutritionist Brooke’s favourite summer salad! This fresh dish is perfect for entertaining, as well as packing a nutritional punch.

Every meal is a delicious opportunity to nourish your body, and using herbs can provide that extra boost. Here, Brooke has added mint which acts as a carminative and digestant, for digestion support. As well as rocket, as it is rich in many essential vitamins and minerals and has detoxifying benefits. Finally, pomegranate adds bursts of freshness while providing powerful antioxidants.

Serves 4 as a side, or 2 as a main

1 pomegranate, seeded (leave aside a handful for dressing)
1 bunch of rocket, leaves torn
250g of good quality halloumi, cut into thin slices
2 lebanese cucumbers, cut into cubes
½ bunch of fresh mint, leaves taken from stem
4 tablespoons extra virgin olive oil
Juice of ½ a lemon
¼ cup of pepitas, optional for extra crunch

Add half of the olive oil to a frying pan, and cook the halloumi on a high heat for 2-3 minutes or until golden, turning once. Remove from heat.

Combine halloumi, rocket, cucumber, mint and pomegranate in a bowl.

Squeeze over lemon juice and drizzle remaining olive oil. Crush a handful of pomegranates over the bowl as dressing.

Toss well, sprinkle with pepitas, and serve.