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No. 0278 Mediterranean Free recipe

Grilled Halloumi with Pomegranate and Balsamic Glaze

Squeaky slabs of halloumi turn golden and crisp-edged on a hot grill pan, then get a drizzle of syrupy balsamic and a scatter of tart pomegranate jewels. A tangle of baby leaves and cherry tomatoes on the side keeps it bright, making a quick, elegant main for warm evenings.

4.9 from 146 cooks

Grilled halloumi slices with pomegranate seeds, balsamic drizzle and mixed leaf salad on slate
Photo: Rasul Yarichev on Pexels
Prep
10 min
Cook
8 min
Total
18 min
Serves
2
Level
Easy
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Method 5 steps

  1. Pat the halloumi slabs dry and brush both sides lightly with olive oil.

  2. Heat a ridged grill pan over medium-high heat until very hot, about 3 minutes.

  3. Lay the halloumi on the ridges diagonally and cook without moving for 2 to 3 minutes until dark grill lines form. Flip and cook 2 minutes more until soft in the center.

  4. Meanwhile toss the salad leaves and tomatoes with extra-virgin olive oil, lemon juice and pepper.

  5. Overlap the halloumi on a platter beside the salad, zigzag balsamic glaze over the top and scatter with pomegranate seeds. Serve while the cheese is still warm.

Tap a step to mark it done.

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