Ingredients
- 1/2 cup fresh lemon juice (a little less is fine)
- 2 t pomegranate molasses or molasses
- 2 t dried sumac
- 1/2 C plus 2 tablespoons of extra virgin olive oil (divided use)
- 1/2 t kosher salt
- 1 8 oz package of halloumi cheese, cut in half so you have two slabs the same thickness (about 1/4 inch)
- 6 apricots, cut into small wedges
- 1 small red onion, thinly sliced
- 1 bunch red radishes, cut into small wedges
- 1/2 C chopped parsley (save some for garnish)
- 1/2 C chopped mint (save some for garnish)
Preparation
- Sear the halloumi on a hot grill or pan sauté with 2 T olive oil, for roughly 3 minutes per side. Set aside to cool at room temperature.
- Mix the lemon juice, pomegranate molasses, sumac, 1/2 cup olive oil and salt. Set aside.
- Cut the cooled halloumi into bite-sized pieces and toss with the apricots, onions, radishes and most of the herbs (saving some for garnish).
- Dress with the vinaigrette and serve.