Lamb kofta stew with cauliflower & chickpeas
This Lebanese dish of lamb mince meatballs, chickpeas and cauliflower is perfect as part of a meze spread for two
Halloumi with tomatoes & pomegranate molasses
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 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
Method
- STEP 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.
- STEP 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.
- STEP 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.
