This sweet and tangy grilled haloumi on a bed of fresh rocket leaves makes a perfect simple side dish.
- 200 g haloumi, cut into 1 cm-thick slices
- 2 tsp za'atar
- 1 tbsp olive oil
- 30 g rocket leaves
- 1 tsp pomegranate molasses
- 1 tsp honey
- ½ tsp crushed pistachios
- 1 tbsp pomegranate seeds
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.
- Heat a chargrill pan or non–stick frying pan over medium heat. Pat both sides of the haloumi slices dry using paper towel. Combine the za'atar and olive oil and brush over both sides of the haloumi.
- When the pan is hot, cook the haloumi for 3 minutes on one side before turning and cooking for another 2 minutes or until golden.
- Meanwhile, scatter the rocket over the base of a serving plate. Place the hot haloumi on top, drizzle with pomegranate molasses and honey, scatter with crushed pistachios and pomegranate seeds and serve immediately.
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Photography by Adam Liaw.