Mint and sumac halloumi bites
Photo, Sian Richards.
Watch out — this lightly spiced fried cheese with pomegranate and pistachios is dangerously delicious.
2 tbsp + 1 tsp
, sliced crosswise into 8 pieces
- WHISK 2 tbsp extra-virgin olive oil, lemon juice and sumac in a bowl. Cook halloumi in 1 tsp oil in non-stick frying pan over medium-high, until each slice releases water and turns dark golden, 3 to 4 min. Flip and cook 1 to 2 min. Serve warm, drizzled with olive oil mixture, mint leaves, pistachios and pomegranate molasses. Garnish with pomegranate seeds. Kitchen tip: For less salty halloumi, soak slices in water for 20 min and pat dry.