Recipe: Fried Halloumi Salad with Baked Pomegranate Grapes (2024)

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Published on July 11, 2012 by Helen Best-Shaw 14 Comments
Last Updated on June 4, 2020

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The dreary and damp apology for the summer continues; weather jokes still abound on Twitter, the latest and best being along the lines of “I thought 50 Shades of Grey was a mucky book, but it seems to be the weather forecast for July”.

Foodwise it is tricky. I want to comfort eat; it is so miserable, but at the same time I want to make a nod to summer food, and I think that lighter dishes and warm salads are the way forward. This way I am acknowledging the season but still eating some comforting food.

This lovely dish was thought up by my friend Helen and is the perfect use for that bottle of pomegranate molasses that we all have, skulking unloved at the back of a cupboard. The tartness of the molasses and sweetness of the grape juice make a delicious dressing that works very well with the salty halloumi. Once the oven is heated it takes 10 minutes to get this on the table. The pomegranate molasses grapes are addictive, I’ve made them about 4 times in the last two weeks.

If you need an idea to use up the rest of the block of halloumi then try my crispy fried marinaded halloumi.

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5 from 7 votes

Fried Halloumi Salad with Baked Pomegranate Grapes

Servings: 2 servings

Author: Helen Best-Shaw

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Ingredients

Handful grapes - red look prettier
Drizzle of olive oil
Drizzle of pomegranate molasses
1 block of halloumi cut into 1cm / 1/3 inch slices
Bag of mixed salad leaves

Instructions

Place the grapes, olive oil and pomegranate molasses into a small oven proof dish and bake at 200C / GM6 / 400F for about 10 minutes until the grapes are soft.
Fry the halloumi for about 3 minutes on each side until golden and crispy.
Arrange the halloumi on a bed of salad leaves and spoon the grapes and pomegranate sauce over the top.

Notes

Red grapes look far more attractive than green, but either work. You can fry the grapes and molasses instead. I free freeze grapes and keep in a tub in the freezer, previously frozen grapes will give a lot more juice, cook them from frozen.

Reader Interactions

Comments

Anne

Never thought about freezing grapes, though am very partial to chilled halved ones…
Love the idea of the baked grapes with the cheese, sort of sweet vs creamy, mm!
xx
Reply
- Helen
  I freeze everything. Well not everything, but you get the drift.
  Frozen fruit is fab for smoothies.
  Reply
Vanessa Kimbell

Oh I LOVE the look of this!
The sweetness of the grapes and the saltiness of the halloumi. . Mmmm mmm!
Reply
- Helen
  It is amazing. Wish I had thought the recipe up!
  Reply
Lynn

I have never had pomegranate molassasses, unloved or otherwise, lurking in a cupboard, but that does look lovely!
I had your lemon chickpeas (with paprika rather than the Indian spices) with my halloumi today for more solid comfort food – it has been like Noah’s Flodde here.
Reply
- Helen
  I shall make this for you then!
  Reply
workinglondonmummy
I love halloumi. Nice idea about pomegranate. I think maybe a tiny dose of chilli here too? though the lovely grapes may not take that. Maybe I will have to try out x
Reply
- Helen
  Let me know how it goes. I love this just as it is, it really is quite addictive!
  Reply
Johanna GGG

this looks fantastic – I at first though maybe there was a new variety of grapes but I love this idea of baking the grapes for a salad
Reply
- Helen
  Perfect for this non summer we are having!
  Reply
janet @ the taste space

I love how simple this recipe is…. I have never thought to combine pomegranate molasses with grapes…. must try! :)
Reply
- Helen
  Look forward to seeing a tofu versison from you Janet!
  Reply
Carole

These look amazing, what an excellent idea.
Reply

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