Halloumi with tomatoes & pomegranate molasses

• olive oil↗1-2 tbsp tbsp
• za’atar½ tsp tsp
• halloumi↗225g g

  sliced

• cherry tomatoes↗5

  halved

• pomegranate molasses↗1 tbsp tbsp
• mint leaves↗handful

  to serve

• pomegranate seeds↗1-2 tsp tsp

  to serve

Step-by-step instructions

1. 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. 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. 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.