Ingredients
- 300 g haloumi
- olive oil, to drizzle
- ½ cup pomegranate seeds
- 10 fresh thyme sprigs,
- 1 French shallot, finely diced
- 1 tsp pumpkin seeds, toasted
- 1 tsp sunflower seeds, toasted
- 1 tsp pomegranate molasses
- 1 tsp pine nuts, toasted
- 1 tsp sumac
- olive oil, to taste
- pinch of sea salt flakes
Method
To make the dressing, combine all the ingredients in a mixing bowl. Taste and adjust the seasoning.
Preheat an oiled chargrill pan over high heat. Slice the haloumi into 1 cm-thick slices and drizzle with olive oil. Cook for 1–2 minutes on each side or until golden
Drain on paper towel, then arrange the haloumi on a serving platter. Spoon the dressing over the top. Serve immediately.
