Pan Fried Haloumi with Pomegranate, Walnut and Mint Dressing



  • 1 Pomegranate (seeded)
  • Extra Virgin Olive Oil
  • 1 teaspoon Pomegranate Molasses
  • Fresh Mint Leaves
  • ½ cup Walnuts
  • 1 piece Haloumi (cut into thirds)
  • Vine Leaves


  1. Dressing: Place the pomegranate seeds, extra virgin olive oil, pomegranate molasses and mint in a bowl and combine. Set aside.
  2. Lightly toast the walnuts.
  3. Wrap haloumi slices in vine leaves. Heat oil in a frying pan and cook haloumi for 1 – 2 minutes on each side until golden.
  4. Serve on plate and drizzle with dressing and scatter walnuts.
  5. NOTE: Extra vine leaves can be fried off and made crispy, great for presentation.