Ingredients:
2 tablespoons mustard
1 tablespoon white wine vinegar
2 tablespoons olive oil
1 teaspoon pomegranate molasses or honey
250g Halloumi cheese
100g pomegranate seeds
100g rocket leaves
few mint leaves, for garnish
Warmed pitta bread, to serve
Instructions:
In a small bowl, make the dressing by whisking together the wholegrain mustard with pomegranate molasses or honey, vinegar and oil. Season to taste
Heat a griddle pan over a high heat. Cut the cheese into 8-10 slices and griddle for 1-2 minutes each side until charred and starting to melt.
Divide the rocket leaves between 2 serving plates, arrange the griddled halloumi slices on top. Spoon over the dressing and sprinkle over the pomegranate seeds and mint leaves. Serve immediately with warmed pitta.
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