Pomegranate and mint marinade with halloumi
- Total Time
This fruity marinade works great with lamb, too.
Light Halloumi225 g, cut into 24 equal cubes
Red pepper(s)2 medium, deseeded and cut into chunks
Pomegranate50 g, to serve
Pomegranate Molasses2 tablespoons
Mint, Fresh2 tablespoons, chopped ,plus extra to serve
Chilli, Green or Red1 individual, deseeded and finely chopped
Olive Oil1 tablespoons
- 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.