This recipe calls for haloumi which is a type of cheese though I chose to serve it over Tilapia which worked out great! I also had a bit left over which I plan to experiment with.
1 lb haloumi cheese, sliced
1 tbsp honey
For the pomegranate salsa:
4 tbsp extra virgin olive oil
2 tbsp chopped parsley
1 tbsp lemon juice
1 small red chili, seeded and finely chopped
1 small garlic clove, crushed
1 tsp pomegranate syrup**
salt and black pepper
First make the pomegranate salsa by combining the seeds and remaining ingredients. Season with salt and pepper.
Heat a large nonstick skillet for 2-3 minutes until hot. Add the haloumi slices, in batches, and cook over high heat for about 60 seconds on each side until browned and softened.
Meanwhile, warm the honey in a small saucepan until runny
Transfer the pan-fried haloumi to serving plates and spon over the salsa. Drizzle the honey over the haloumi and salsa and serve immediately.
*If you can't find the seeds available in your local supermarket or Trader Joe's try my mom's foolproof method. Place a dishwashing tub or large bowl in the kitchen sink and fill with water. Slice a pomegranate open and place one half at a time under water. Split it open with your hands (as long as they're under water they won't stain) and separate the seeds from the rind. The seeds will sink to the bottom and the small pieces of rind will float to the top. Use your fingers or a strainer to remove the rind from the top of the water, discard, then pour the remaining water and seeds through the strainer.
**Pomegranate syrup is a thick reddish-brown condiment available in Middle Eastern markets. If not available you can reduce 1 cup of pomegranate juice to 1/4 cup and add 1 tsp molasses.