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Ingredients
Method
- 1 tbsp olive oil
- ½ tsp za’atar
- 230g sliced halloumi
- 5 cherry tomatoes, halved
- 1 tbsp pomegranate molasses
- Handful of torn mint, to serve
- Mix the olive oil with the za’atar in a bowl, and mix to combine. Tip the halloumi in, and toss in the mixture to coat. Griddle the cheese in a hot pan for 2 mins on each side, or until nicely char-lined. After the first turn, add the tomatoes to the pan, and move them around to cook all over.
- Transfer the cooked cheese to a plate, drizzle with the pomegranate molasses, and scatter with mint leaves and some pomegranate seeds to serve.
10 mins
2 serving
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