Halloumi with Tomatoes and Pomegranate Molasses

Ingredients:

1-2 tablespoons olive oil
1/2 teaspoon za’atar
225g pack halloumi, sliced
5 cherry tomatoes, halved
1 tablespoon pomegranate molasses
A handful of mint leaves, to serve
1-2 teaspoons pomegranate seeds, to serve

Method:

1. Pour the olive oil into a medium bowl. Add the za’atar and stir to combine. Add the halloumi, and toss in the mixture until well coated.

2. Heat a large griddle pan. Place the halloumi in the pan and cook for one to two minutes. Turn over and cook for a further one to two minutes, until they are golden brown on both sides.

3. After turning the halloumi, add the cherry tomatoes. Move them around the pan quickly so they cook all over.

4. Transfer the halloumi and tomatoes to a plate. Drizzle over the pomegranate molasses, and serve with the mint leaves and pomegranate seeds scattered over.

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