Haloumi with pomegranate and basil

  • 5 mins preparation
  • 3 mins cooking
  • Serves 12
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  • 500 gram haloumi
  • 1/2 pomegranate
  • 1 tablespoon lemon juice
  • 2 tablespoon extra-virgin oilve oil
  • 6 large basil leaves, finely sliced
  • freshly cracked black pepper
  • crusty bread, to serve


  • 1
    Preheat a large non-stick frying pan or chargrill over high heat. Slice the haloumi into 1cm-thick slices and cook for 1-2 minutes per side or until golden.
  • 2
    Lay the haloumi on a platter and sprinkle with the pomegranate seeds (the easiest way to do this is to hold the pomegranate half over the platter and hit the rind with a wooden spoon).
  • 3
    Drizzle the lemon juice and olive oil over the haloumi and garnish with a sprinkling of basil and black pepper. Serve with slices of crusty bread.