Halloumi & Cherry Tomato with Pomegranate Molasses

We’d like to wish you all a Happy New Year and share with you our first recipe of the year! 

Halloumi & Cherry Tomato with Pomegranate Molasses

Not only is it easier to make than expected, but it would make an impressive DIY gift in a cute jar with a label, and can be used for many applications beyond just a salad!  (makes enough for an appetizer for 4)

Ingredients for the salad

1 hour (including making the molasses)

  • One vine of cherry tomatoes (approx. 16 cherry tomatoes)
  • Eight slices of halloumi
  • One handful of basil leaves
  • Two tablespoons olive oil
  • Two tablespoons of zaatar
  • A pinch of salt

Ingredients for the pomegranate molasses

  • 1/12 – 2 cups of pomegranates from the Fruitful Day Box
  • ¼ cup of coconut sugar
  • 3 tbsp lemon juice

METHOD for the molasses

1. Put the pomegranate seeds through a juicer to extract the juice. Alternatively, (if you don’t have a juicer) you can blend the seeds and then pour through a strainer.

2. Place pomegranate juice, lemon juice and coconut sugar in a medium saucepan on medium heat. Bring to a simmer and then turn down to a very gentle simmer.

4. Let the juice simmer very slowly for up to an hour. It should reduce down by at least half. Once it begins to become more viscous, stop simmering. Bear in mind it will thicken once cooled, so don’t over reduce as it will be too sticky.

METHOD for the salad

1.Preheat oven to 180 degrees C.

2. Slice the halloumi into 8 slices about ½ a cm thick and 8cm long. Marinate them in 1 tablespoon zaatar, one tablespoon olive oil and salt.

3. Place the tomatoes (still attached to the vines) on a baking tray. Mix one tablespoon olive oil, one tablespoon zaatar and salt and pour over the tomatoes. Bake for 10 – 15 minutes.

4. While tomatoes are baking, put a skillet on medium heat.

5. Place the halloumi slices on the skillet and cook for several minutes on each side.

6. Assemble the halloumi and tomatoes on the plate. Add the basil. If necessary sprinkle with more salt, zaatar and olive oil.

7. Using a spoon, garnish the whole dish with the syrupy pomegranate molasses.

8. Enjoy!

Gavurdagi Pomegranate Salad

Our recipe journey continues today with a salad you can easily take to work with you or enjoy in the evening with grilled meats! This salad is called Gavurdagi, which is a traditional Turkish salad similar to Tabbouleh, however, the pomegranate and walnuts add amazing new flavor to it.

We’re big fans of adding fruit to salads here at Fruitful Day (no surprise there!).  In case you missed it, we previously featured a mango chicken salad here and a pomegranate and quinoa salad here.

We hope you all have a fantastically fruitful week ahead. We have a few more recipes to share in our series of 7 so stay tuned and get ready to #rebootwithfruit!

Gavurdagi Pomegranate Salad  

Gavurdagi Pomegranate Salad

(serves 4) 

15 minutes 


  • 2/3 tomatoes
  • 2/3 cucumbers
  • Small bunch of parsley
  • 4 spring onions
  • 100g walnuts
  • 100g fresh pomegranate seeds from the Fruitful Day Box
  • 4 tbsp olive oil
  • 3 tbsp pomegranate molasses
  • Juice of half a lemon
  • Salt & pepper to taste


  1. Preheat oven to 160°C
  2. Place whole walnuts in the oven and roast for 8 minutes.
  3. In one large bowl add: washed and cubed tomatoes and cucumbers, thinly sliced spring onions, finely chopped parsley and pomegranate.
  4. Mix olive oil, pomegranate molasses, lemon, salt, pepper and sumac together.
  5. Once walnuts are cooled, chop into small pieces.
  6. Toss all salad ingredients together and lastly add dressing.