How to make
Remove the cheese from the package and place it on a greased sheet of aluminum foil. Spread the halloumi cheese itself with olive oil. It is good to use halloumi for this grilled cheese recipe as it is not salty and similar imitations contain an excessive amount of salt and will contrast too much with the honey.
You can also try white fresh cheese, but it is soft, contains more water and is not firm and springy like Halloumi cheese or similar cheeses for baking.
Heat a grill pan to high heat.
Chop half of the walnuts and sprinkle some of them under the halloumi, this will prevent it from sticking to the foil, even though it is greased, there is such a risk.
Sprinkle the remaining chopped walnuts on top and place the rosemary sprig. If desired, you can also add honey here, but I prefer to spread it at the end after the cheese is ready.
Wrap it in a tightly closed package, preferably not in two layers, so that the heat from the pan penetrates well.
Cook on both sides for a few minutes, you will know when it is ready by the aroma. The degree of baking is also a matter of taste.
The advantage of baking the cheese in foil is that the cheese will stay juicy, absorb the rosemary flavor well, and it won't stick to the pan and you have to clean it up afterwards.
Put the other half of the walnuts on the side of the pan to toast them.
If you want the cheese to acquire a golden and harder crust, do not put walnuts under it, then you will need to grease it more so that it does not stick.
Once ready, carefully open the foil, spread with honey, sprinkle with pomegranate seeds and garnish with the separately toasted walnuts.
Serve the cheese with walnuts and honey in foil with a glass of red wine.
Yummy dish inspired by Cypriot cuisine!
