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Levantine Grilled Halloumi with Charred Vegetables, Pomegranate & Sumac Dressing
Griddled halloumi and charred peppers and onion, topped with pomegranate and mint, dressed with olive oil, lemon and sumac.
- 200 g halloumi cheese
- 150 g red pepper
- 150 g yellow pepper
- 100 g red onion
- 80 g pomegranate seeds
- 100 g rocket leaves
- 50 ml extra virgin olive oil
- 2 tbsp lemon juice
- 5 g sumac
- 15 g fresh mint leaves
- 4 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cut peppers into quarters lengthwise, removing seeds. Cut red onion into thick wedges (keeping layers intact). Pat halloumi dry with paper towels and cut into 1cm thick slices.
- Step 2
Heat a griddle pan or grill to high heat. Brush peppers and onion lightly with 10ml olive oil.
- Step 3
Grill peppers skin-side down for 4-5 minutes until charred and blistered. Transfer to a plate.
- Step 4
Grill onion wedges for 3-4 minutes on each side until caramelised and tender. Transfer to plate.
- Step 5
Grill halloumi slices for 2-3 minutes per side until golden brown with char marks. Transfer to plate.
- Step 6
In a small bowl, whisk together 40ml extra virgin olive oil, lemon juice, sumac, sea salt, and black pepper to make dressing.
- Step 7
Arrange rocket leaves on a large platter. Top with grilled peppers, onion, and halloumi.
- Step 8
Drizzle dressing over the salad. Scatter pomegranate seeds and tear fresh mint leaves over the top.
- Step 9
Serve immediately while halloumi is still warm.
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