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.

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Ingredients

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

Instructions

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.

Notes

Adapted from ThinkFoodGroup