Marinated halloumi with a mint, pomegranate and red onion relish and bulgur wheat salad

60 minutes


Marinated halloumi

  • 500g of halloumi, sliced into 16 pieces
  • 1 lemon, juiced and zested
  • 2 garlic cloves, crushed
  • 1 tbsp of za'atar
  • 1 tbsp of extra virgin olive oil

Red onion and pomegranate relish

  • 3 red onions, large, sliced
  • 50ml of pomegranate molasses
  • 1 tbsp of red wine vinegar
  • 1 pomegranate, seeds popped out
  • 1 tbsp of mint leaves, roughly chopped
  • olive oil
  • salt
  • pepper

Bulgur wheat salad

  • 250g of bulgur wheat, coarse
  • 100g of cherry tomatoes, quartered
  • 1 cucumber, deseeded and diced
  • 1 bunch of spring onions, small, sliced
  • 2 tbsp of mint, roughly chopped, plus extra to garnish
  • 2 tbsp of parsley, roughly chopped
  • 1 lemon, juiced
  • 50ml of extra virgin olive oil
  • salt
  • pepper


First, place the sliced halloumi in a bowl, add the marinade ingredients and gently mix together. Cover and leave for an hour at room temperature
To make the relish, place a pan on the hob over a medium heat and add the sliced onion. Sauté for about 10 minutes until the onion becomes soft, then add half the pomegranate seeds and the red wine vinegar to reduce
Once the vinegar has evaporated, add the pomegranate molasses and stir, reducing some more for a minute or 2, until the onions become sticky and jammy. Sprinkle in some mint, stir through and set aside
To make the bulgur wheat salad, pour the bulgur into a saucepan, cover with 500ml of cold water and add a pinch of salt and a splash of oil. Bring to the boil and simmer for 20 minutes, until the wheat is just done
Drain and leave to cool before adding the tomatoes, cucumber, spring onions and herbs. Mix together then add the lemon juice and extra virgin olive oil, stirring again to combine. Taste for seasoning
When you are good to go, place a frying pan on the hob over a medium to high heat and add the halloumi slices around the pan in a clockwise fashion. Keeping a watchful eye, flip the halloumi so that both sides fry up nice and crisp, but not too brown!
To serve, spoon a generous portion of the salad into the centre of the plate and place 4 slices of halloumi on top. Add nice dollop of the red onion relish on top of that and finish by dressing with the remaining pomegranate seeds and some mint leaves