Recipe: Tomatoes with halloumi and pomegranate dressing from EXTRA

How to make tomatoes with halloumi

• In a large bowl, mix the pomegranate molasses with the salt, 1 tablespoon of olive oil and some freshly ground pepper. Cut the tomatoes into ½-centimeter slices and add them to the bowl with all their juices. Be sure to cut out the cores from the top slices first. Mix well and set aside.
• Halve the halloumi lengthwise (the halloumi often naturally falls apart into these two pieces) and cut it widthwise into ½-centimeter-thick slices. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the halloumi and fry for 6 to 7 minutes until golden brown and crisp. Use kitchen tongs to turn the cheese halfway through, so both sides brown evenly. Remove from the pan and leave to cool slightly on a plate.

• Meanwhile, heat a frying pan with the remaining olive oil over medium heat and add the coriander seeds. Fry for 1 minute until lightly browned and fragrant. Pour the oil and seeds directly from the pan into a small bowl. Strip the leaves from the oregano sprigs.
• Arrange the tomato slices on a large serving platter and mix with the halloumi. Pour the dressing over them. Sprinkle with the oregano and spoon the coriander seed oil over the salad.

Tip: Delicious with bread that soaks up the dressing well, such as Turkish bread or a baguette.