Instructions: Pat the cheese dry and slice it into 56 medium slices.

Coat with olive oil and set them aside.

Spread the rocket on a small platter and scatter pomegranate seeds all over.

Oil a castiron grill pan lightly with the vegetable oil and heat it until quite hot but not smoking.

Place the cheese slices on it and dont move them.

Let them cook for a couple of minutes and then turn them over.

Let them cook for 12 more minutes.

Lift them and place them directly on the salad in a circle or fan shape.

While the cheese is cooking beat the dressing ingredients lightly in a bowl and season to taste. Dribble the dressing over cheese and salad and serve immediately.

Cypriot haloumi cheese with its elastic texture is totally transformed when grilled. The real secret is to soak it in water for 30 minutes and then rinse it under cold running water to extract its saltiness. In the winter when outdoor grilling is difficult I use a heavy ridged castiron grill pan and the results are wonderful. The cheese should be served immediately otherwise it becomes leathery.

Serves 4

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