Halloumi with tomatoes & pomegranate molasses

Salty halloumi cheese, sweet pomegranate molasses and fresh mint make a delicious combination in this quick Lebanese meze dish

  • Prep:5 mins
    Cook:8 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 424
  • fat 35g
  • saturates 19g
  • carbs 3g
  • sugars 3g
  • fibre 1g
  • protein 24g
  • salt 3.5g


  • 1-2 tbsp olive oil
  • ½ tsp za’atar
  • 225g pack halloumi, sliced
  • 5 cherry tomatoes, halved
  • 1 tbsp pomegranate molasses
  • handful mint leaves, to serve
  • 1-2 tsp pomegranate seeds, to serve


  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 1-2 mins, then turn over and cook for a further 1-2 mins until golden brown on both sides. After turning the halloumi, add the cherry tomatoes and move them around the pan quickly so they cook all over.

  3. Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with the mint leaves and pomegranate seeds scattered over.

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