Halloumi with Pomegranate Molasses
Halloumi with Pomegranate Molasses



  • 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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