- 1-2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp za’atar
This Middle Eastern and Levantine flavouring changes lives once…
- 225g pack halloumi, sliced
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- 5 cherry tomatoes, halved
- 1 tbsp pomegranate molasses
- handful mint leaves, to serve
- 1-2 tsp pomegranate seeds, to serve
Pour 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.
Heat 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.
Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with the mint leaves and pomegranate seeds scattered over.