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Ingredients
3 tablespoons fresh lemon juice- 1 tablespoon pomegranate molasses
- 1 teaspoon sumac
¼ cup extra-virgin olive oil for dressing
½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe, plus more to taste- 2 tablespoons extra-virgin olive oil for searing
- 9 oz halloumi one 8–10-ounce package for the base recipe; sliced 1/2 inch thick and halved
- 3 ripe medium nectarines cut into 1/2-inch wedges
1 small red onion thinly sliced- 4 red radishes trimmed and quartered
- ½ cup chopped parsley
- ½ cup mint leaves
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk the lemon juice, pomegranate molasses, sumac, dressing oil and measured salt in a large bowl. Set aside.
- Pat the halloumi thoroughly dry. Heat the searing oil in a large skillet over medium-high heat. Cook the cheese in one layer for about 2 minutes per side, until golden. Transfer to paper towels briefly.
- Toss the halloumi, nectarines, onion, radishes, parsley and mint with the dressing. Taste before adding any more salt.
- Transfer to a shallow bowl or platter and serve.
Notes
Makes 4–6 servings; the serving adjustment starts at 6.
Dry the halloumi before searing to limit splattering.
