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Category: From the grill
Serving: 4-5
Preparation: 00:20

Soft sage green rocca leaves are a welcome sight on supermarket shelves around the U.A.E. prefect time of the year to set your grill on fire. Enjoy the Arabesque touch...


halloumi cheese- 250g
rocca or rocket leaves- 120g
pomegranate seeds- 50g
lemon or pomegranate molasses- 20ml
extra virgin olive oil- 30ml
sea salt- to taste
cracked black pepper- to taste


1. Heat grill till it sizzles.
2. Slice 1" thick slabs and pat dry halloumi cheese. Grease the grill with olive oil and place the halloumi. After 2 minutes turn 90 degree and place it to give a nice hatch mark. Turn and repeat the procedure.
3. Set it on a plate and leave it aside.
4. Clean and wash the rocca leaves 4-5 times and dry it on a paper towel.
5. Halve pomegranates and tap them gently with a wooden spoon to remove the seeds.
6. Arrange the grilled halloumi in a platter place the rocca leaves in the center, sprinkle a touch of sea salt, cracked pepper and olive oil.
7. Add a splash of lemon or pomegranate molasses, garnish with pomegranate seeds.

Halloumi is a salty cheese, add the sea salt only on the rocca leaves.

Serving Ideas

Serve it along with warm pita pockets or make a bruschetta.

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