Roasted Halloumi with Sweet Potato and Pomegranate Glaze

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Toss sweet potato wedges with 2 tablespoons of olive oil, minced garlic, thyme sprigs, salt, and pepper on a large baking tray, spreading them in a single layer.

   Tip: Cut wedges to similar sizes so they roast evenly.

2. 2

   Place the sweet potatoes in the oven and roast for 25-30 minutes, stirring halfway through, until golden and tender.

   Tip: They should be caramelized at the edges when ready.

3. 3

   While the sweet potatoes roast, prepare the pomegranate glaze by combining pomegranate juice, balsamic vinegar, and honey in a small saucepan over medium-high heat.

4. 4

   Simmer the glaze for 8-10 minutes, stirring occasionally, until it reduces to a thick syrup coating the back of a spoon.

   Tip: Let it cool slightly before serving as it will thicken further.

5. 5

   Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Pat the halloumi slices dry with paper towels.

   Tip: Dry halloumi ensures a better golden crust.

6. 6

   Working in batches, fry the halloumi slices for 2-3 minutes on each side until they develop a golden-brown crust but remain soft inside.

   Tip: Don't overcrowd the pan; cook in two batches if needed.

7. 7

   Arrange the roasted sweet potato wedges on a serving platter and top with the warm fried halloumi slices.

8. 8

   Drizzle the pomegranate glaze over the halloumi and potatoes, scatter pomegranate seeds and fresh mint leaves over the top, and serve immediately while warm.

   Tip: The contrast of warm halloumi with the tart-sweet glaze is best enjoyed fresh from the pan.