Grilled Halloumi and pomegranate salad

A taste sensation starter!

A taste sensation starter! This fabulous recipe infused with garlic and chilli perfectly complements the mild saltiness of the halloumi.



  • Prepare the pomegranate by scooping out the seeds and placing them into a bowl, taking care to avoid the white membrane.
  • Add the olive oil, chilli and garlic olive oil and season generously. Set aside to allow the flavours to infuse.
  • Heat a griddle pan or frying pan until hot, then cook the halloumi slices in batches of four for 1-2 minutes on each side until hot and golden.
  • Place 2 pieces of halloumi onto each plate and drizzle with pomegranate and fig balsamic, then spoon over spoonfuls of salsa over each slice and serve whilst the cheese is still warm.
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