Haloumi Pomegranate Honey

Step 1. Lightly toast pistachios in a dry pan. Allow to cool before chopping. Set aside until ready to serve.

Step 2. Keep the haloumi as a whole block and over a medium heat gently fry in olive oil until golden on both sides.

Step 3. Add honey and rosewater over and around the haloumi and allow to bubble and thicken slightly. Once looking sticky and shiny add a quick squeeze of lemon, gently remove from heat and place haloumi on serving plate. Pour over the honey syrup and then garnish with chopped pistachio and fresh pomegranate. Serve while warm.

Notes
*There are a few best practice ways of removing seeds from a pomegranate, but I find the best way is to simply cut it in half along its hemisphere and then over the top of a large bowl, using gloves, hold one half of the pomegranate in your hand and with the other hand smack the back of the pomegranate with a wooden spoon to dislodge the seeds. Be mindful of any mess or flying juices on clothes and benchtops!