Madhouse recipe : Sticky Pomegranate Persian Halloumi

Last week, I told you about the first recipe that I'd made with the ingredients from Gousto - Honey Baked Gammon with Cranberry Salad & Wholegrain Mustard Mayo - and now I can share the second dish that we tried, the equally delicious Sticky Pomegranate Persian Halloumi. As I explained before, the Gousto delivery includes everything you need, except salt, pepper and oil, in exactly the right quantities so there is no faffing about measuring and zero food waste. If you're unfamiliar with halloumi, it's a salty Cypriot cheese with an extremely high melting point, which means you can fry it.

Sticky Pomegranate Persian Halloumi

ingredients (for 2) :

225g Cypriot halloumi

1 lemon

2 onions (red or brown)

150g pilavlik bulgur

10g fresh mint

1tbsp pomegranate molasses

30g sultanas

1tbsp ras el hanout

Cook the bulgur wheat in boiling salted water for 10-15 minutes (as you would pasta) until al dente, then drain and return to the pot.

While the bulgur is cooking, cut the halloumi into thick slices. Squeeze over the juice of half a lemon as well as some zest, then sprinkle over the ras el hanout, combined with some pepper to add a kick.

In a large frying pan, heat a drizzle of oil and gently fry the finely sliced onions for 5 minutes until lightly caramelised. Push them to one side of the pan and add the slices of halloumi. Cook for a couple of minutes on each side until golden.

Mix the sultanas, chopped mint, lemon zest, pomegranate molasses, remaining ras el hanout, salt, pepper and a drizzle of olive oil through the bulgur and serve. Lay the slices of halloumi around the edges and top with lashings of fried onions.

This was a simple dish to prepare that was bursting with flavours and, again, comes highly recommended. 

Disclosure : We received a free Gousto delivery to try out the service and the recipes. Read our review here.