Salty halloumi cheese, sweet pomegranate molasses and fresh mint make a delicious combination in this quick Lebanese meze dish
Prep:5 mins
Serves 2
1-2 tbsp olive oil½ tsp za’atar225g pack halloumi, sliced5 cherry tomatoes, halved1 tbsp pomegranate molasseshandful mint leaves, to serve1-2 tsp pomegranate seeds, to serve
STEP 1Pour the olive oil into a medium bowl, add the za’atar and stir to combine. Add the halloumi and toss in the mixture until well coated.STEP 2Heat a large griddle pan. Place the halloumi in the pan and cook for 1-2 mins, then turn over and cook for a further 1-2 mins until golden brown on both sides. After turning the halloumi, add the cherry tomatoes and move them around the pan quickly so they cook all over.STEP 3Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with the mint leaves and pomegranate seeds scattered over.
