A festive mezze dish from the Middle East
250g halloumi cheese
1 tbsp light olive oil
50g medjool dates, pitted and finely sliced
2 tbsp pomegranate seeds
2 tbsp extra virgin olive oil
1 tbsp unsweetened pomegranate molasses
A small handful of mint leaves, finely chopped
Slice the halloumi into 1cm-thick slices. Remove the segments from the orange: slice the top and bottom off the fruit, cutting deep enough that you see a wheel of orange flesh on both sides. Place the fruit on one of its flat ends, then slice off the remaining peel and pith, following the contour of the fruit. To remove individual segments, insert your knife as close as you can to the inside membrane of each segment and cut to the core. Do this on both sides of the segment—it should release with no pith.
Heat a large frying pan over a medium heat. Add the light olive oil if you need to—this will depend on the quality of your pan. Cook the halloumi on both sides until golden brown, then transfer to a serving plate.
Scatter the orange segments, dates and pomegranate seeds over the warm cheese. Mix the extra virgin olive oil and pomegranate molasses in a small bowl and drizzle this over, before finishing with a smattering of mint. Serve immediately.
Recipe: Yasmin Khan