Roasted Halloumi with Lotus Root

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Toss the sliced lotus root with 2 tablespoons of olive oil, half the thyme, smoked paprika, and a pinch of sea salt and black pepper.

   Tip: Lotus root chips will cook faster if sliced uniformly; aim for consistent thickness to ensure even roasting.

2. 2

   Spread the lotus root slices on a baking tray in a single layer and roast for 20-22 minutes, stirring halfway through, until golden and tender.

   Tip: The edges will become slightly crispy while the center remains creamy - this contrast is key to the dish.

3. 3

   While the lotus root roasts, whisk together pomegranate molasses, honey, remaining lemon juice, and 1 tablespoon of water in a small bowl to create the glaze.

   Tip: If pomegranate molasses is too thick, thin it slightly with a touch more water for better coating.

4. 4

   Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.

   Tip: A non-stick pan prevents the halloumi from sticking while achieving a beautiful golden crust.

5. 5

   Pat the halloumi slices dry with paper towels, then carefully place them in the hot skillet in a single layer. Fry for 2-3 minutes per side until golden brown and slightly softened.

   Tip: Don't move the halloumi around too much - let each side develop a golden crust for maximum flavour.

6. 6

   Remove the lotus root from the oven and transfer to a serving platter. Arrange the fried halloumi slices on top.

   Tip: Keep the halloumi warm by serving immediately after cooking for the best texture.

7. 7

   Drizzle the pomegranate glaze evenly over the halloumi and lotus root, then scatter pomegranate seeds and fresh mint across the top.

   Tip: The bright pomegranate seeds add visual appeal and a burst of tartness that balances the salty cheese.

8. 8

   Sprinkle with the remaining fresh thyme and finish with a light crack of sea salt and black pepper. Serve immediately while the halloumi is still warm and the lotus root is crispy.

   Tip: This dish is best enjoyed hot, so time your preparation to plate just before serving.