SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/pan-fried-halloumi-with-pomegranate-walnut-salsa
Printed September 2, 2026
Printed September 2, 2026
Solo Servings
Pan-Fried Halloumi with Pomegranate & Walnut Salsa
Golden, squeaky halloumi gets a jewel-toned salsa that's equal parts tart, sweet, and crunchy. This is a solo plate that feels celebratory without demanding hours in the kitchen.
Ingredients
- 3 ounces halloumi cheese, sliced 1/2-inch thick
- 2 tablespoons pomegranate seeds
- 2 tablespoons walnuts, roughly chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon olive oil
- 1/4 teaspoon red pepper flakes
- 1 small handful of arugula
- Pinch of black pepper
Preparation
Halloumi is one of those miraculous ingredients that rewards solo cooks: it doesn't melt into oblivion like other cheeses, and a little goes a long way in terms of flavor and satisfaction.
This recipe pairs its salty richness with a bright, textured salsa that cuts through the richness while adding pops of color and crunch.
Preparation
- Toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Transfer to a small bowl.
- Add the pomegranate seeds, chopped mint, pomegranate molasses, and red pepper flakes to the walnuts. Stir to combine and set aside.
- Pat the halloumi slices dry with paper towel (this helps them brown better).
- Heat the olive oil in a non-stick pan over medium-high heat. Add the halloumi slices and cook for 2 minutes per side until deep golden brown.
- Arrange the arugula on a plate, top with the fried halloumi, and spoon the pomegranate-walnut salsa generously over the top.
- Finish with a crack of black pepper and serve immediately while the cheese is still warm and squeaky.
The contrast here is everything: hot and cold, creamy and crunchy, salty and tart. It's the kind of dish that makes cooking for one feel like an intentional act of self-care rather than a compromise.
