Heirloom Cherry Tomato & Grilled Halloumi Plate on wooden table
Heirloom Cherry Tomato & Grilled Halloumi Plate

This versatile dish can stand in as an hors d’oeuvres, appetizer, or side dish. The cheese will firm up as it cools off, so it is best to serve it soon after assembling, with crusty bread to sop up the juices if you like. If you can’t find pomegranate seeds, try substituting a similarly sweet/tart fruit such as blackberries, pitted cherries, or diced peach.

Heirloom Cherry Tomato & Grilled Halloumi Plate

Heirloom Cherry Tomato & Grilled Halloumi Plate on wooden table
Prep Time 10 minutes
Cook Time 10 minutes
This versatile dish can stand in as an hors d’oeuvres, appetizer, or side dish. The cheese will firm up as it cools off, so it is best to serve it soon after assembling, with crusty bread to sop up the juices if you like. If you can’t find pomegranate seeds, try substituting a similarly sweet/tart fruit such as blackberries, pitted cherries, or diced peach.
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Course Appetizer
Servings 4

Ingredients
 

  • 1 cup multi-colored cherry tomatoes, large ones quartered, medium ones halved
  • ¼ cup pomegranate seeds
  • ¼ cup Italian parsley, chopped
  • 1 scallion, chopped
  • 1 garlic clove
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon coriander seeds, or use ¼ teaspoon ground coriander
  • ½ teaspoon dried mint
  • ½ teaspoon kosher salt, such as Morton’s
  • 8 ounce block of halloumi cheese
  • olive oil for brushing the cheese
  • crostini or toasted baguette slices for serving

Instructions
 

  • Heat your grill to medium.
  • Finely grate the garlic and place it in a medium bowl. Add the lemon juice and let it sit for a few minutes. Using a small mortar and pestle, or the side of a large chef’s knife, crack the coriander seeds, lightly crushing them then add them to the bowl. Stir in the honey, salt, and dried mint, then add the pomegranate seeds, chopped parsley, scallions and cherry tomatoes.
  • Halve the halloumi cheese horizontally so that you have two wide, flat pieces. Brush both sides with olive oil to coat, then take it out to the grill with a serving plate and the tomato mixture. Place the cheese on the grill, adjust the heat to medium low, and close the grate. Allow it to cook for 3-4 minutes, then turn the cheese on the other side and continue to cook for another 3-4 minutes. If you do not have a grill, you could cook the cheese in a cast iron or heavy bottomed skillet coated with olive oil.
  • Remove the halloumi to the serving plate, then cut it into slices. Top with the tomato mixture and serve warm, with pieces of toasted baguette or crostini if you like.
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