Grilled Halloumi With Pomegranate Salad

A decadent salad designed to please even the most discerning of tastebuds

Halloumi originates from the Isand of Cyprus, dating back as far as the Medieval Byzantine period (AD 395-1191) where Cypriot farmers relied upon it as a source of protein.

Recipes varied from vilage to vilage, with each family taking pride in their own techniques and secret ingredients.



  • 2 tablespoons mustard
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon pomegranate molasses or honey
  • 250 grams Halloumi cheese
  • 100 grams pomegranate seeds
  • 100 grams rocket leaves
  • Few mint leaves, for garnish
  • Warmed pitta bread, to serve
  1. In a small bowl, make the dressing by whisking together the wholegrain mustard with pomegranate molasses or honey, vinegar and oil. Season to taste
  2. Heat a griddle pan over a high heat. Cut the cheese into 8-10 slices and griddle for 1-2 minutes each side until charred and starting to melt.
  3. Divide the rocket leaves between 2 serving plates, arrange the griddled halloumi slices on top. Spoon over the dressing and sprinkle over the pomegranate seeds and mint leaves. Serve immediately with warmed pitta.
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