Smoked Halloumi and Roasted Red Pepper Tartines with Pomegranate Glaze
This dish features thick slices of grilled halloumi cheese, smoky from the grill, layered on toasted sourdough with sweet roasted red peppers. A drizzle of tangy pomegranate molasses ties together the bitter, sweet, and umami notes for a delightful lunch.
Prep Time
40 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
Preheat your grill to medium-high heat.
~5 min - 2
Slice the halloumi cheese into 1/2-inch thick slices.
~2 min - 3
Brush the halloumi slices with olive oil and season with black pepper.
~1 min - 4
Grill the halloumi for 3-4 minutes per side, until golden brown and slightly softened.
~7 min - 5
While the halloumi is grilling, toast the sourdough bread slices until golden brown.
~3 min - 6
Chop the roasted red peppers into bite-sized pieces.
~2 min - 7
In a small saucepan, gently warm the pomegranate molasses over low heat for 1-2 minutes to make it more pourable. Do not boil.
~2 min - 8
Assemble the tartines: Place two slices of toasted sourdough on each serving plate. Top with chopped roasted red peppers, then the grilled halloumi slices.
~3 min - 9
Drizzle the warmed pomegranate molasses generously over the halloumi and peppers.
~1 min - 10
Garnish with fresh mint leaves.
~1 min
Tips
- If you don't have a grill, you can pan-fry the halloumi in a lightly oiled non-stick skillet until golden brown.
- For an extra layer of flavor, you can add a sprinkle of toasted sesame seeds or a few slices of Kalamata olives to the tartines before serving.
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