Pomegranate & mint marinade with halloumi
225 g, cut into 24 equal cubes
2 medium, deseeded and cut into chunks
50 g, to serve
2 tablespoons, chopped ,plus extra to serve
Chilli, Green or Red
1 individual, deseeded and finely chopped
- Make the marinade: combine the pomegranate molasses, mint, chilli and oil in a bowl. Add the halloumi and peppers, then stir to coat. Cover and marinate in the fridge for about 1 hour. Thread onto skewers, reserving the marinade.
- Cook the skewers on a hot barbecue or griddle pan for 2-3 minutes each side, until just charred.
- To serve, transfer to a board or serving platter, drizzle over the reserved marinade and scatter over the pomegranate seeds and extra mint.