Grilled Haloumi with Pomegranate Molasses
Thick slices of haloumi marinated with lemon, honey, pomegranate molasses, fennel seed, olive oil, and oregano.
Ingredients
- 200 g Haloumi
- 2 lemons
- Honey
- Pomegranate molasses
- Fennel seeds
- Olive oil
- Fresh oregano
- Olives
Method
- Slice the haloumi into 1 cm thick slabs.
- In a bowl, whisk together lemon juice, honey, pomegranate molasses, fennel seeds, olive oil, and fresh oregano.
- Add the haloumi slices and let them marinate for at least 15 minutes (up to 1 hour for deeper flavor).
- Heat a grill pan or skillet over medium-high heat. Cook the haloumi for 1–2 minutes per side until golden and slightly charred.
- Serve warm, drizzled with the leftover marinade and topped with fresh seasonal fruit (figs, passionfruit, peaches, or pomegranate work perfectly).