Grilled halloumi with pistachio & pomegranate salsa
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
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.