Halloumi with Tomatoes and Pomegranate Molasses

Halloumi with Tomatoes and Pomegranate Molasses

Whitmore & White
Pomegranate molasses is one of those items that we suddenly started getting requests for, so of course we found some for you! Never used it before? Here's a simple recipe to get you started! Prep Time: 5 minutes Cook Time: 8 minutes Total Time: 13 minutes Serves: 2 INGREDIENTS - Ingredients in bold are available in store! 1-2 tbsp olive oil ½ tsp Al Fez Za'atar 225g halloumi, sliced 5 cherry tomatoes, halved 1 tbsp Odysea pomegranate molasses Handful of mint leaves 1-2 tsp pomegranate seeds, to serve PREPARATION 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. WINE PAIRING Pomegranate is a bright, tart flavor, so it pairs with white wines or very light-bodied reds. Whites with some skin contact offer both brightness and depth of flavor. Try with our Eschenhof Holzer Invader Orange from Austria (£17.95).