GRILLED CHEESE
WITH POMEGRANATE, BEETROOT, MINT AND PICKLED ONION
SERVES 2 | 30 MINUTES | EASY
INGREDIENTS
1
halloumi or grilling cheese
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pomegranate
2
cooked beetroot
10 g
fresh mint leaves
PICKLED ONION
1
red onion
200 ml
vinegar
1
tbsp salt
1
tbsp sugar
TAHINI VINAIGRETTE
50 g
tahini
1
clove of garlic, chopped
1
1/2 a lemon
1
tbsp of honey
40 g
water
1
tsp pepper
METHOD 01
halloumi or grilling cheese
Cut the halloumi into 1.5 cm slices.
Heat a cast iron griddle pan with a little oil, cook the pieces of halloumi on both sides, until golden brown.
METHOD 02
Pickled onions
Finely slice the onion
Put vinegar, salt and sugar into a jar. Mix and add the sliced onion. Set aside and leave to soak for at least two hours. Ideally, do this a day in advance.
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Tahini vinaigrette
Place the tahini, salt, pepper, grated garlic, warm water, syrup and lemon in a bowl. Mix with a whisk or fork.
Can be kept in the fridge for 4 - 5 days.
METHOD 03
Remove the seeds from the pomegranate by cutting it open and pounding each half with a knife or your hands. Cut the beetroot into wedges and pinch off the mint leaves.
Serve with the tahini dressing underneath and the rest of the ingredients. Decorate with the pomegranate and mint.
GRILLED CHEESE
WITH POMEGRANATE, BEETROOT, MINT AND PICKLED ONION
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CRYSTALLINE TUMBLER
TRANSPARENT|9263/401
15 AED
TRANSPARENT|9263/401
Transparent crystalline tumbler.
Capacity: 400 ml
Height
Width
Depth
