Fried halloumi salad with baked pomegranate grapes

I found this recipe a few weeks ago on Fuss Free Flavours when I was looking for something to do with the piles of red grapes picked from my vine and the block of halloumi cheese that I found in my local supermarket during their ‘Greek week’. I adore halloumi, it’s squeaky texture and creamy taste, but it’s rare to come across it in this part of rural Italy. This recipe is quick and simple – just ten minutes from start to finish – and it also makes great use of the bottle of pomegranate molasses that’s been sitting in my cupboard since my last trip to Turkey. The tartness of the molasses and sweetness of the grape juice make a delicious dressing that works very well with the salty halloumi.


A handful of red grapes
A block of halloumi cut into 1cm slices
Drizzle of olive oil
Drizzle of pomegranate molasses
Handful of green salad leaves or rocket


Place the grapes in a small ovenproof dish and drizzle with olive oil and pomegranate molasses into a small oven proof dish. Bake in a hot oven for about 10 minutes or until the grapes are soft.

Fry the halloumi for about 3 minutes on each side until golden and crispy. You can use a little olive oil but I prefer butter.

Arrange the halloumi slices on a bed of salad leaves and spoon the grapes and pomegranate sauce over the top. This is a great sharing plates which serves two.

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