Roasted Halloumi with Parsnip and Pomegranate Glaze

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Toss the parsnip batons with 2 tablespoons of olive oil, minced garlic, sea salt, pepper, and thyme sprigs on a large baking tray. Spread them in a single layer.

   Tip: Cut parsnips evenly so they roast at the same rate and become equally tender.

2. 2

   Roast the parsnips for 25 minutes, stirring halfway through, until they are golden brown and caramelized at the edges.

3. 3

   While the parsnips roast, prepare the glaze by combining pomegranate juice, balsamic vinegar, and honey in a small saucepan over medium heat. Simmer for 10-12 minutes until reduced by half and syrupy.

   Tip: The glaze will thicken further as it cools, so aim for a light syrup consistency while warm.

4. 4

   Pat the halloumi slices dry with paper towels. Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium-high heat until it shimmers.

   Tip: Dry halloumi is key to achieving a crispy golden crust without excess moisture.

5. 5

   Working in batches, fry the halloumi slices for 2-3 minutes per side until golden brown and slightly crispy. Transfer to a warm plate.

   Tip: Don't overcrowd the pan; fry in two batches for better crust development.

6. 6

   Remove the parsnips from the oven and arrange them on a serving platter. Place the warm roasted halloumi slices on top.

7. 7

   Drizzle the warm pomegranate glaze generously over the halloumi and parsnips. Scatter pomegranate seeds and fresh torn mint across the dish.

   Tip: Serve immediately while the halloumi is still warm and the contrast with the cool glaze is most enjoyable.