Best Halloumi With Tomatoes Pomegranate Molasses Recipes

HEIRLOOM TOMATOES WITH POMEGRANATE MOLASSES DRIZZLE

Heirloom Tomatoes With Pomegranate Molasses Drizzle image

From our latest issue of Sunset Magazine, June 2011. Fresh, quality ingredients are of utmost importance. Don't like oregano? Substitute another fresh herb: cilantro, marjoram, French tarragon, etc. Perfect for summer potlucks, a casual meal, brunch... The recipe introduction in the magazine mentions "The salad is good with grilled halloumi cheese tucked between the tomato slices." Yes, sounds good to me!

Provided by COOKGIRl

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses (NOT grenadine)
2 lbs mixed heirloom tomatoes, sliced 1/4-inch thick (if possible, try to use different colors for a dramatic presentation)
sea salt (original recipes suggests Maldon sea salt but I used French grey sea salt)
1/2 teaspoon fresh cracked black pepper
2 tablespoons fresh greek oregano leaves

Steps:

Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.

Nutrition Facts : Calories 88.2, Fat 7.1, SaturatedFat 1, Sodium 7.8, Carbohydrate 6.2, Fiber 2, Sugar 4, Protein 1.4

HALLOUMI WITH TOMATOES & POMEGRANATE MOLASSES

Halloumi with tomatoes & pomegranate molasses image

Salty halloumi cheese, sweet pomegranate molasses and fresh mint make a delicious combination in this quick Lebanese meze dish

Provided by Tony Kitous

Categories Dinner, Lunch, Side dish, Supper

Time 13m

Number Of Ingredients 7

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 424 calories, Fat 35 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 3.5 milligram of sodium