Halloumi on a Bed of Spiced Olives, Nuts & Dates
Halloumi on a Bed of Spiced Olives, Nuts & Dates
Ingredients
For the Spiced Olive, Nut & Date Mixture
- 1 tablespoon pistachios
- 1 tablespoon walnuts, chopped
- 1 red onion, medium, diced
- 5 dates, chopped
- 1/2 cup olives, green and black, pitted and chopped
- 2 tablespoons olive oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 3 garlic cloves, sliced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1 tablespoon honey
- 1 teaspoon harissa paste
- 2 tablespoons pomegranate molasses
- 10 cherry tomatoes, small
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
For the Halloumi
- 5 halloumi cheese, sliced into rectangular pieces
- 2 tablespoons olive oil, for frying
For Garnish and Serving
- 1 drizzle pomegranate molasses, as needed
- 1 sprinkle fresh parsley, chopped, as needed
- 1 sprinkle rose petals, dried, as needed
- 1 bread, for serving, optional
Instructions
- 1
In a dry pan over medium heat, add the pistachios and chopped walnuts. Toast for 2-3 minutes, stirring frequently, until fragrant. Be careful not to burn them. Remove the pan from the heat and transfer the toasted nuts to a bowl. Set aside.
⏱️ 3 min
- 2
Dice the red onion, chop the dates, and pit and chop the green and black olives. Slice the garlic cloves.
⏱️ 7 min
- 3
Add 2 tablespoons of olive oil to the same pan (or a clean one) over medium heat. Once hot, add the diced red onion and sauté for 3-4 minutes until softened.
⏱️ 4 min
- 4
Add the mustard seeds and cumin seeds to the pan with the onion. Cook for 30 seconds until fragrant.
⏱️ 1 min
- 5
Stir in the sliced garlic cloves, ground ginger, ground cinnamon, ground cardamom, and ground coriander. Cook for another minute, stirring constantly, until aromatic.
⏱️ 1 min
- 6
Add the chopped olives and chopped dates to the pan. Drizzle in 1 tablespoon of honey and stir well to combine all ingredients.
⏱️ 2 min
- 7
Squeeze in 1 teaspoon of harissa paste and pour in 2 tablespoons of pomegranate molasses. Stir thoroughly to incorporate the harissa and molasses into the mixture.
⏱️ 2 min
- 8
Add the cherry tomatoes to the pan and cook for 2-3 minutes until they just begin to soften. Season with a pinch of salt and pepper to taste.
⏱️ 3 min
- 9
Return the toasted pistachios and walnuts to the pan with the spiced olive mixture. Stir to combine. Remove from heat and stir in the chopped fresh mint and 1 tablespoon of chopped fresh parsley.
⏱️ 2 min
- 10
In a separate non-stick pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the sliced halloumi cheese. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min
- 11
To serve, spoon the warm spiced olive, nut, and date mixture onto a serving plate. Arrange the fried halloumi slices on top of the mixture. Drizzle with additional pomegranate molasses, sprinkle with fresh parsley, and garnish with dried rose petals. Serve immediately, optionally with bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Halloumi on a Bed of Spiced Olives, Nuts & Dates
For the Spiced Olive, Nut & Date Mixture
- 1 tablespoon pistachios
- 1 tablespoon walnuts, chopped
- 1 red onion, medium, diced
- 5 dates, chopped
- 1/2 cup olives, green and black, pitted and chopped
- 2 tablespoons olive oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 3 garlic cloves, sliced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1 tablespoon honey
- 1 teaspoon harissa paste
- 2 tablespoons pomegranate molasses
- 10 cherry tomatoes, small
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
For the Halloumi
- 5 halloumi cheese, sliced into rectangular pieces
- 2 tablespoons olive oil, for frying
For Garnish and Serving
- 1 drizzle pomegranate molasses, as needed
- 1 sprinkle fresh parsley, chopped, as needed
- 1 sprinkle rose petals, dried, as needed
- 1 bread, for serving, optional
Instructions
- 1
In a dry pan over medium heat, add the pistachios and chopped walnuts. Toast for 2-3 minutes, stirring frequently, until fragrant. Be careful not to burn them. Remove the pan from the heat and transfer the toasted nuts to a bowl. Set aside.
⏱️ 3 min - 2
Dice the red onion, chop the dates, and pit and chop the green and black olives. Slice the garlic cloves.
⏱️ 7 min - 3
Add 2 tablespoons of olive oil to the same pan (or a clean one) over medium heat. Once hot, add the diced red onion and sauté for 3-4 minutes until softened.
⏱️ 4 min - 4
Add the mustard seeds and cumin seeds to the pan with the onion. Cook for 30 seconds until fragrant.
⏱️ 1 min - 5
Stir in the sliced garlic cloves, ground ginger, ground cinnamon, ground cardamom, and ground coriander. Cook for another minute, stirring constantly, until aromatic.
⏱️ 1 min - 6
Add the chopped olives and chopped dates to the pan. Drizzle in 1 tablespoon of honey and stir well to combine all ingredients.
⏱️ 2 min - 7
Squeeze in 1 teaspoon of harissa paste and pour in 2 tablespoons of pomegranate molasses. Stir thoroughly to incorporate the harissa and molasses into the mixture.
⏱️ 2 min - 8
Add the cherry tomatoes to the pan and cook for 2-3 minutes until they just begin to soften. Season with a pinch of salt and pepper to taste.
⏱️ 3 min - 9
Return the toasted pistachios and walnuts to the pan with the spiced olive mixture. Stir to combine. Remove from heat and stir in the chopped fresh mint and 1 tablespoon of chopped fresh parsley.
⏱️ 2 min - 10
In a separate non-stick pan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the sliced halloumi cheese. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 6 min - 11
To serve, spoon the warm spiced olive, nut, and date mixture onto a serving plate. Arrange the fried halloumi slices on top of the mixture. Drizzle with additional pomegranate molasses, sprinkle with fresh parsley, and garnish with dried rose petals. Serve immediately, optionally with bread.
⏱️ 2 min