Crispy, golden halloumi tossed in sticky honey and za’atar, piled over zingy pomegranate slaw and creamy hummus. Lunch doesn’t get better than this.
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Serves
2
Sweetheart Cabbage
Red Onion
Fresh Dill
Pomegranate Molasses
Lemon
Extra Virgin Olive Oil
Halloumi
Runny Honey
Za’atar
Hummus
Salt
Black Pepper
Serves
2
Sweetheart Cabbage
Red Onion
Fresh Dill
Pomegranate Molasses
Lemon
Extra Virgin Olive Oil
Halloumi
Runny Honey
Za’atar
Hummus
Salt
Black Pepper
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Step 1.
Slice the cabbage in half lengthways and finely shred. Thinly slice the red onion. Roughly chop three-quarters of the dill. Add everything to a large bowl.
Step 2.
Drizzle over the pomegranate molasses, squeeze in the juice of half a lemon, and add the olive oil. Season with salt and pepper, then mix well to combine. Let the slaw sit and lightly pickle while you cook the halloumi.
Step 3.
Cut the halloumi into 2cm cubes. Set a frying pan over medium-high heat (no oil needed). Fry the halloumi cubes for 1–2 mins on each side until golden and crisp. Drizzle in the honey and sprinkle over the za’atar. Cook for 30 seconds, tossing to coat, then take off the heat.
Step 4.
Divide the hummus between two containers or plates. Spoon over the herby slaw, top with the sticky halloumi and finish with the remaining dill.
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