Recipe: Shane Delia's grilled haloumi with pomegranate and sumac dressing

Serves: 8

Preparation time: 10 minutes
Cooking time: 5 minutes

1 teaspoon pepitas (pumpkin seeds), toasted
seeds from 1 small pomegranate
1 tablespoon pomegranate molasses
1 teaspoon za’atar* (or dried thyme)
1 cocktail onion, finely diced
1 teaspoon pine nuts, toasted
1 tablespoon sumac
a few rosemary sprigs
150 ml (5½ fl oz) olive oil
pinch of salt flakes
300 g (10½ oz) haloumi cheese, sliced into 1 cm (½ inch) thick portions

METHOD Combine all the ingredients, except the haloumi, in a mixing bowl.Check for seasoning and adjust if necessary.

Heat a large chargrill pan or frying pan over high heat. Add the haloumi and cook for 1 minute on each side or until golden. Press the haloumi with a spatula; when there is no resistance the haloumi is cooked. Remove the haloumi from the pan and transfer onto paper towel to drain, then divide among serving plates. Drizzle over the pomegranate and sumac dressing and serve immediately.

Shane Delia is the owner of award-winning restaurant Maha and host of the SBS TV show Shane Delia's Spice Journey. His cookbook Spice Journey: Adventures In Middle Eastern Cooking is out now on Murdoch Books.