Good-quality haloumi is the key to making this simple dish sing. Have everything ready before you cook the haloumi as this dish is best eaten fresh off the chargrill.






Skill level

Average: 3.4 (43 votes)


  • 300 g haloumi
  • olive oil, to drizzle

Pomegranate, za’atar and sumac dressing

  • ½ cup pomegranate seeds
  • 10 fresh za´atar sprigs, picked (see note)
  • 1 French shallot, finely diced 
  • 1 tsp pumpkin seeds, toasted
  • 1 tsp sunflower seeds, toasted
  • 1 tsp pomegranate molasses
  • 1 tsp pine nuts, toasted
  • 1 tsp sumac
  • olive oil, to taste
  • pinch of sea salt flakes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the dressing, combine all the ingredients in a mixing bowl. Taste and adjust the seasoning.

Preheat an oiled chargrill pan over high heat. Slice the haloumi into 1 cm-thick slices and drizzle with olive oil. Cook for 1–2 minutes on each side or until golden and the haloumi offers no resistance when lightly pressed.

Drain on paper towel, then arrange the haloumi on a serving platter. Spoon the dressing over the top. Serve immediately.


• Fresh za´atar is only available from November until May. You will need to order it in advance from specialty green grocers. Substitute with an equal amount of fresh thyme if unavailable.