Grilled Halloumi, Pomegranate & Honey

A simple appetizer that hits all the notes, salty, sweet and tangy. Hailing from Cyprus, halloumi cheese retains its texture when lightly grilled, fried or seared, giving it another dimension. Pomegranate is a classic supplement to the cheese, and is finally topped off with honey , mint and sesame. If time is on your side, take this dish to the next level by adding a pomegranate glaze https://www.lemonpantry.com/post/pomegranate-glazed-chicken-bowl or thick yogurt.

Ingredients

Halloumi Cheese- sliced into 1/4 inch medallions

Honey (2 Tbsp)

Pomegranate Seeds (1/2 pomegranate)

Sesame Seeds

Mint

Black Pepper

Olive Oil

Steps

There are plenty of videos on the web that showcase peeling and removing pomegranate seeds. Cut in quarters, and work the seeds out while submersed in a bowl of cold water.

Cut the Halloumi into 1/4 inch slices, dry, then rub with olive oil, season with black pepper on one side.

If using a grill, make sure the grates are hot and oiled to avoid sticking. Carefully place the cheese on the grates, and remove after 3 minutes. Grilling on one side is preferred unless your slices are really thick.

If using a skillet, warm to medium heat, then add oil right before adding the cheese. Sear for 3 minutes, then remove.

Plate the cheese face up and drizzle honey over them. Add sesames on top of the honey, then top with pomegranate and mint. Optional additions: Yogurt, Labneh, Pomegranate syrup, orange blossom syrup, rose water.