Lamb kofta stew with cauliflower & chickpeas
This Lebanese dish of lamb mince meatballs, chickpeas and cauliflower is perfect as part of a meze spread for two
Halloumi with tomatoes & pomegranate molasses
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1-2 tbsp olive oil
- ½ tsp za’atar
- 225g pack halloumisliced
- 5 cherry tomatoeshalved
- 1 tbsp pomegranate molasses
- handful mint leavesto serve
- 1-2 tsp pomegranate seedsto serve
Nutrition: per serving
- kcal424
- fat35g
- saturates19g
- carbs3g
- sugars3g
- fibre1g
- protein24g
- salt3.5g
Method
step 1
Pour the olive oil into a medium bowl, add the za’atar and stir to combine. Add the halloumi and toss in the mixture until well coated.
step 2
Heat a large griddle pan. Place the halloumi in the pan and cook for 1-2 mins, then turn over and cook for a further 1-2 mins until golden brown on both sides. After turning the halloumi, add the cherry tomatoes and move them around the pan quickly so they cook all over.
step 3
Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with the mint leaves and pomegranate seeds scattered over.
