Special Diet

  • 500 g (1 lb) haloumi cheese, sliced
  • 1 tablespoon clear honey
  • ½ pomegranate
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • 1 small red chilli, deseeded and finely chopped
  • 1 small garlic clove, crushed
  • 1 teaspoon pomegranate syrup (optional)
  • salt and black pepper

First make the pomegranate salsa. Carefully scoop the pomegranate seeds into a bowl, discarding all the white membrane. Stir in the remaining ingredients and season with salt and pepper.

Heat a large nonstick frying pan for 2–3 minutes until hot. Add the haloumi slices, in batches, and cook over a high heat for about 60 seconds on each side until browned and softened.

Meanwhile, warm the honey in a small saucepan until runny.

Transfer the pan-fried haloumi to serving plates and spoon over the salsa. Drizzle the honey over the haloumi and salsa, and serve immediately.

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