Halloumi & Tomato with Pomegranate Molasses

Nov05 Chef CIY: Halloumi & Cherry Tomato with Pomegranate Molasses

Halloumi & Cherry Tomato with Pomegranate Molasses

Not only is it easier to make than expected, but it would make an impressive DIY gift in a cute jar with a label, and can be used for many applications beyond just a salad!  (makes enough for an appetizer for 4)

Recipe and image by Fruitful Day.

Ingredients for the salad

1 hour (including making the molasses)

  • One vine of cherry tomatoes (approx. 16 cherry tomatoes)
  • Eight slices of halloumi
  • One handful of basil leaves
  • Two tablespoons olive oil
  • Two tablespoons of zaatar
  • A pinch of salt

Ingredients for the pomegranate molasses

  • 1/12 – 2 cups of pomegranates from the Fruitful Day Box
  • ¼ cup of coconut sugar
  • 3 tbsp lemon juice

4. Let the juice simmer very slowly for up to an hour. It should reduce down by at least half. Once it begins to become more viscous, stop simmering. Bear in mind it will thicken once cooled, so don’t over reduce as it will be too sticky.

METHOD for the salad

1.Preheat oven to 180 degrees C.

2. Slice the halloumi into 8 slices about ½ a cm thick and 8cm long. Marinate them in 1 tablespoon zaatar, one tablespoon olive oil and salt.

3. Place the tomatoes (still attached to the vines) on a baking tray. Mix one tablespoon olive oil, one tablespoon zaatar and salt and pour over the tomatoes. Bake for 10 – 15 minutes.

4. While tomatoes are baking, put a skillet on medium heat.

5. Place the halloumi slices on the skillet and cook for several minutes on each side.

6. Assemble the halloumi and tomatoes on the plate. Add the basil. If necessary sprinkle with more salt, zaatar and olive oil.

7. Using a spoon, garnish the whole dish with the syrupy pomegranate molasses.

8. Enjoy!

METHOD for the molasses

1. Put the pomegranate seeds through a juicer to extract the juice. Alternatively, (if you don’t have a juicer) you can blend the seeds and then pour through a strainer.

2. Place pomegranate juice, lemon juice and coconut sugar in a medium saucepan on medium heat. Bring to a simmer and then turn down to a very gentle simmer.

Bon Appétit!

Cheesy Pumpkin Risotto

Oct29 Chef CIY: Cheesy Pumpkin Risotto

Recipe by Chef Francesca Busso (In-House Chef at Miele UAE)

Cheesy Pumpkin Risotto

1tl Vegetable stock

320g Carnaroli rice

490g pumpkin

1 onion, diced

Pumpkin seeds

4 tablespoons grated Parmesan cheese

Extra virgin olive oil

Bay leaves

Salt and pepper


Warm the vegetable stock.

Clean your pumpkin, remove the inner seeds and cut into cubes.

In a pan warm 2 tbsp of oil, sauté the onion and when it’s soft add the diced pumpkin, sauté until light brown then add two ladles of stock, cover with the lid and let it cook until softened.

After 15/20 minutes add the rice and bay leaves, toast the rice and then add your stock a little at a time, and continue to cook on a medium flame.

Cook, stirring steadily, until the stock is almost totally absorbed. Quickly add more stock to cover the rice and keep stirring, as the rice swells, releases its starches and a thick creamy suspension starts to form. Again, when the stock

is almost completely absorbed-and you can see the bottom of the pan as you stir add another ladle of stock.

When the rice is ready, al dente2 and creamy, turn off the heat.

Add the chopped pumpkin seeds and salt. After some minutes, add the grated Parmesan cheese and oil, stir vigorously to amalgamate the ingredients and serve it.

Garnish each plate with other pumpkin seeds.