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You are here: Home / Recipes / Recipes by Main Ingredient / Dairy / Recipe: Fried Halloumi Salad with Baked Pomegranate Grapes

Recipe: Fried Halloumi Salad with Baked Pomegranate Grapes

Published on July 11, 2012 by Helen Best-Shaw 13 Comments
Last Updated on June 4, 2020

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Pomegranate molasses baked grapes with fried halloumi

The dreary and damp apology for the summer continues; weather jokes still abound on Twitter, the latest and best being along the lines of  “I thought 50 Shades of Grey was a mucky book, but it seems to be the weather forecast for July”.

Foodwise it is tricky.  I want to comfort eat; it is  so miserable, but at the same time I want to make a nod to summer food, and I think that lighter dishes and warm salads are the way forward.  This way I am acknowledging the season but still eating some comforting food.

This lovely dish was thought up by my friend Helen and is the perfect use for that bottle of pomegranate molasses that we all have, skulking unloved at the back of a cupboard.  The tartness of the molasses and sweetness of the grape juice make a delicious dressing that works very well with the salty halloumi.   Once the oven is heated it takes 10 minutes to get this on the table.  The pomegranate molasses grapes are addictive, I’ve made them about 4 times in the last two weeks.

If you need an idea to use up the rest of the block of halloumi then try my crispy fried marinaded halloumi.

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Pomegranate molasses baked grapes with fried halloumi
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5 from 8 votes

Everything You Need To Know

  • Fried Halloumi Salad with Baked Pomegranate Grapes
    • Ingredients
    • Instructions
    • Notes

Fried Halloumi Salad with Baked Pomegranate Grapes

Fried Halloumi Salad with Baked Pomegranate Grapes
Servings: 2 servings
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
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Ingredients

  • Handful grapes - red look prettier
  • Drizzle of olive oil
  • Drizzle of pomegranate molasses
  • 1 block of halloumi cut into 1cm / 1/3 inch slices
  • Bag of mixed salad leaves

Instructions

  • Place the grapes, olive oil and pomegranate molasses into a small oven proof dish and bake at 200C / GM6 / 400F for about 10 minutes until the grapes are soft.
  • Fry the halloumi for about 3 minutes on each side until golden and crispy.
  • Arrange the halloumi on a bed of salad leaves and spoon the grapes and pomegranate sauce over the top.

Notes

Red grapes look far more attractive than green, but either work. You can fry the grapes and molasses instead. I free freeze grapes and keep in a tub in the freezer, previously frozen grapes will give a lot more juice, cook them from frozen.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Fried Halloumi Salad with Baked Pomegranate Grapes
Amount Per Serving (2 servings)
Calories 511 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Sodium 1508mg66%
Potassium 106mg3%
Carbohydrates 15g5%
Sugar 11g12%
Protein 28g56%
Vitamin A 225IU5%
Vitamin C 5.9mg7%
Calcium 1250mg125%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad
Cuisine: Middle Eastern
Keyword: Fried Halloumi Salad, salad
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Filed Under: Dairy, Other Cuisines, Quick & Easy, Recipes, Recipes by Cuisine, Salad, Starters & Light Bites, Vegetarian Recipes, £ Ingredients: Cheese, Grapes, Lettuce, Pomegranate Molasses

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    Recipe Rating




  1. Anne

    5 stars
    Never thought about freezing grapes, though am very partial to chilled halved ones…

    Love the idea of the baked grapes with the cheese, sort of sweet vs creamy, mm!

    xx

    Reply
    • Helen

      I freeze everything. Well not everything, but you get the drift.

      Frozen fruit is fab for smoothies.

      Reply
  2. Vanessa Kimbell

    5 stars
    Oh I LOVE the look of this!

    The sweetness of the grapes and the saltiness of the halloumi. . Mmmm mmm!

    Reply
    • Helen

      It is amazing. Wish I had thought the recipe up!

      Reply
  3. Lynn

    5 stars
    I have never had pomegranate molassasses, unloved or otherwise, lurking in a cupboard, but that does look lovely!
    I had your lemon chickpeas (with paprika rather than the Indian spices) with my halloumi today for more solid comfort food – it has been like Noah’s Flodde here.

    Reply
    • Helen

      I shall make this for you then!

      Reply
  4. workinglondonmummy

    I love halloumi. Nice idea about pomegranate. I think maybe a tiny dose of chilli here too? though the lovely grapes may not take that. Maybe I will have to try out x

    Reply
    • Helen

      Let me know how it goes. I love this just as it is, it really is quite addictive!

      Reply
  5. Johanna GGG

    5 stars
    this looks fantastic – I at first though maybe there was a new variety of grapes but I love this idea of baking the grapes for a salad

    Reply
    • Helen

      Perfect for this non summer we are having!

      Reply
  6. janet @ the taste space

    5 stars
    I love how simple this recipe is…. I have never thought to combine pomegranate molasses with grapes…. must try! :)

    Reply
    • Helen

      Look forward to seeing a tofu versison from you Janet!

      Reply
  7. Carole

    5 stars
    These look amazing, what an excellent idea.

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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