BEYOND BORDERS

Author connects regions

Serves: 4 as part of a mezze

10 1/2 oz (300 g) halloumi cheese

1 large egg

1/4 cup (60 mL) fine semolina or cornmeal

3 tbsp (45 mL) sunflower oil 2 tbsp (30 mL) honey

1 tsp (5 mL) finely chopped thyme leaves

Couple of handfuls of arugula leaves

4 to 5 fresh figs, quartered (optional) 3 tbsp (45 mL) pomegranate seeds

Black pepper

1. Cut the halloumi into 8 thick slices.

2. Beat the egg in a small bowl and spread the semolina or cornmeal out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or cornmeal so they have a crust around them.

3. Heat the oil in a non-stick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some paper towel to soak up any excess oil.

4. Meanwhile, heat the honey in a small saucepan with the thyme. 5. Now assemble the dish. Place the arugula on a serving plate and arrange the halloumi on top, nestling the figs around. Drizzle a little of the hot honey over each slice of halloumi. Finish with pomegranate seeds and grind some black pepper over the top.