Serves: 4 - 6
INGREDIENTS
50g plain flour
2 teaspoons sumac
sea salt and pepper
250g haloumi cheese
vegetable oil for cooking
lemons to garnish
Salad
baby cos leaves
rocket leaves
vine-ripened tomatoes
Lebanese cucumber
mint leaves
Italian parsley
black olives
Dressing
50ml extra virgin olive oil
11⁄2 teaspoons pomegranate molasses
2 tablespoons wine vinegar
sea salt and freshly ground pepper
METHOD
Mix together the flour and sumac, season with salt and pepper, and place in a shallow dish. Dry the haloumi and slice into 1⁄2 cm thick slices.
Heat a little oil to a high heat in a shallow frying pan. Coat the cheese with the seasoned flour and fry briefly on each side until golden and crunchy and just starting to melt. Remove with a
slotted spoon onto kitchen paper. Serve immediately with the salad of baby cos and some lemon wedges on the side.
For the dressing, whisk together the oil, pomegranate molasses, and vinegar until combined. Season with salt and pepper.
Gently toss the salad ingredients with the dressing.
Place on a serving platter with the haloumi and a few wedges of lemon. Squeeze a little lemon juice over the cheese before eating.
Serves 4-6
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