Grilled hal­loumi with pis­ta­chio & pomegranate salsa

Taste & Flavors - - SPECIAL OCCASION -


500g hal­loumi cheese (2 packs), soaked in re­newed fresh wa­ter to re­move salti­ness Ex­tra Vir­gin olive oil Honey Salt and freshly ground

black pep­per Pomegranate pis­ta­chio salsa Seeds of 1 pomegranate ½ cup shelled pis­ta­chios,

roughly chopped ¼ cup ap­ple cider vine­gar ¼ cup Ex­tra Vir­gin olive oil One large hand­ful of fresh

mint, roughly chopped Salt and freshly ground

black pep­per


Cut hal­loumi into thick slices, place in a shal­low dish. Driz­zle lib­er­ally with honey and olive oil so that slices are well coated. Sea­son with salt and pep­per. Re­frig­er­ate the cheese for an hour or more. Pre­heat grill or grill pan and grill 2-3 min­utes on each side, or un­til golden and crisp from the out­side. Set aside at room tem­per­a­ture. For the pomegranate pis­ta­chio salsa, in a bowl com­bine pomegranate seeds, pis­ta­chios, vine­gar, olive oil, pars­ley, and a pinch of salt and pep­per. Mix well. Taste and ad­just sea­son­ing if nec­es­sary. Re­frig­er­ate. When ready to serve, top grilled hal­loumi with large spoon­fuls of salsa and serve.

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