Grilled Halloumi and pomegranate salad
Ready In 25 mins
- Prepare the pomegranate by scooping out the seeds and placing them into a bowl, taking care to avoid the white membrane.
- Add the Sicilian Olive Oil, Chilli & Garlic Infused 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 & Fig Infused Balsamic then spoon over spoonfuls of salsa over each slice and serve whilst the cheese is still warm.
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