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Ingredients
Method
- 2 tbsp olive oil
- ½ tsp za’atar mix
- 225g sliced halloumi
- 5 halved cherry tomatoes
- 1 tbsp pomegranate molasses
- Torn mint leaves, to serve
- 2 tsp pomegranate seeds, to serve
- Mix the oil and za’atar in a bowl. Add the halloumi slices and toss well to coat. Griddle the halloumi for 2 mins on each side, or until golden brown and char-lined. Add the cherry tomatoes after the first turn, and allow to blister. Transfer the tomatoes and halloumi to a plate and drizzle with the molasses. Serve with a scattering of mint leaves and pomegranate seeds, and enjoy.
10 mins
2 serving
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