Scorched onions, haloumi and pomegranate molasses

Name: Scorched onions, haloumi and pomegranate molasses
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 5 small red onions, halved crossways; 2 tbs pomegranate molasses; 100g haloumi, shaved

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20m

Scorched onions, haloumi and pomegranate molasses

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by delicious. team

delicious. team

Oct 01, 2017

The pomegranate adds a lovely sweetness and acidity that makes this recipe work well as a side dish with any grilled meat or fish. This is an edited extract from Hummus & Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99). Available in stores nationally now.

1/4 cup (60ml) olive oil
5 small red onions, halved crossways
2 tbs pomegranate molasses
100g haloumi, shaved

Method

1.

Preheat oven to 180°C. Grease a baking tray and line with baking paper.
2.

Heat a chargrill pan to high heat. Toss oil and onion in a bowl to combine. Grill onion, cut-side down, without turning, for 4-5 minutes or until grill marks appear. Transfer to prepared tray and roast for 15 minutes or until tender. Cover with foil and set aside for 5 minutes to further soften.
3.

Transfer onion to a warm serving platter and drizzle with pomegranate molasses. Scatter with haloumi to serve.