Pomegranate glazed halloumi

Name: Pomegranate glazed halloumi
Cook time: 25 min
Yield: 1
Cuisine: Mediterranean

with caramelised pumpkin and tahini drizzle

Ready in around 25 mins

RECIPE FACT:

Pomegranate molasses is a thick, dark, and tangy syrup made from concentrated pomegranate juice.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO ROAST THE PUMPKIN:
Line an oven-proof tray with baking paper. Empty the bag of steamed pumpkin onto the tray, drizzle with oil and season with salt and pepper. Roast for 18-20 mins or until caramelised around the edges.
2. TO COOK THE PEARL COUSCOUS:
Place a pot over a medium-high heat with a drizzle of oil. Add the pearl couscous and toast for 1-2 mins, stirring often. Add 1 ¼ cup of boiling water, season with salt and bring to the boil. Once boiling, turn the heat to medium and cover with a lid. Simmer for 9-11 mins or until all the liquid has been absorbed, stirring occasionally to prevent burning.
3. TO COOK THE POMEGRANATE GLAZED HALLOUMI:
Slice the halloumi into 1 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the halloumi and cook for 2-3 mins each side or until golden. Pour in the pomegranate glaze, turn gently to coat and cook for 30-60 secs or until the glaze has reduced slightly.
4. TO FINISH THE SALAD:
Add the caramelised pumpkin and pearl couscous to a bowl with the beetroot noodles and baby kale and spinach. Just before serving, pour in the tahini drizzle, season with salt and toss to combine.
TO SERVE:
Spoon the caramelised pumpkin salad into a bowl, top with pomegranate glazed halloumi and sprinkle over savoury walnuts.