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Seared Halloumi with Dates, Orange, & Pomegranate

Seared Halloumi with Dates, Orange, & Pomegranate

Chef José Andrés
Don’t let the simplicity of this dish fool you. Chef Andrés combines big, bold flavors—like sticky-sweet Medjool dates and lip-puckering pomegranate molasses—to create an instant crowd-pleaser. Prep the ingredients before the party so you can throw everything together just as your guests arrive.


  • 1 tablespoon grapeseed oil
  • 2 8- ounce pieces halloumi cheese sliced in half to form two square pieces each ½-inch thick
  • 4 Medjool dates pitted and diced
  • ½ cup shelled roasted, and salted pistachios
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon extra-virgin olive oil
  • 1 orange peeled and segmented
  • ¼ cup pomegranate seeds
  • 2 sprigs fresh mint leaves


  • Place a medium nonstick sauté pan over medium-high heat and add grapeseed oil. When oil is just beginning to smoke, place one halloumi piece in pan. Sear cheese until nicely golden brown, about 1½ minutes on each side. Repeat with other pieces.
  • When halloumi is seared, reduce heat to low and add dates and pistachios, cooking for another minute to warm through.
  • To serve, drizzle four plates with pomegranate molasses and olive oil. Place a piece of cheese in the center of each plate, and garnish with warmed dates and pistachios, orange segments, pomegranate seeds, and mint leaves.


Adapted from ThinkFoodGroup

Katherine Hysmith

Katherine was a social media intern for culture and a fan of all things Southern. Born and raised in Texas, Katherine recently moved up north to pursue a graduate degree in the Gastronomy Program at Boston University. When she's not researching for her Master's thesis or dreaming about jalapeno cheese poppers, Katherine writes on her own blog The Young Austinian ( http://www.youngaustinian.com/ ).

Photographer Ekaterina Smirnova

Ekaterina Smirnova (Kate) was born in Russia in a city called Yaroslavl. She came to the US when she was 17 years old to go to college. After graduating with a BA in Communications, she studied photography at NESOP. After assisting and shooting in corporate in-house studios, Kate chose to follow her passion and has been shooting food for the last five years.