Mint and sumac halloumi bites


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 extra-virgin olive oil
  • 1 tsp lemon juice
  • 1/4 tsp sumac
  • 250-g pkg halloumi cheese , sliced crosswise into 8 pieces
  • 3 tbsp torn mint leaves
  • 2 tbsp chopped pistachios
  • 2 tsp pomegranate molasses
  • pomegranate seeds


  • 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.

Cheese grating tips