Halloumi Salad with Orange and Pomegranate

1 (8 oz) pkg Halloumi Cheese sliced into ½” thick pieces 1 Pomegranate, seeded 1 Orange, supremed 1 TBL Mint Chiffoned, for garnish 1 TBL Basil Chiffoned for garnish 1 Cup Steamed Farro or Arugula (optional)

Dressing Juice of 1 Orange, strained I TBL minced shallot 1 TBL Pomegranate Molasses 1 tsp minced basil 1 tsp minced mint ¼ cup Extra Virgin Olive Oil

Directions:

Preheat griddle to 350 F

Steam Farro in CSO on steam setting for 20 minutes (if using) and allow to cool.

Once the griddle has come to temperature, evenly distribute the Halloumi across the top.  Allow the natural sugars to caramelize and one side of the Halloumi has turned golden brown.  Flip it over and allow the other side to brown. Transfer to a plate or sheet pan and allow to cool slightly.  Cut into medium cubes.  

Dressing: In a medium size bowl, whisk together the orange juice, shallot, pomegranate molasses, mint, and basil.  While vigorously whisking, slowly pour in the extra virgin olive oil until dressing has emulsified.  Salt and Pepper to taste. 

Assemble the salad by arranging the Halloumi, orange, and pomegranates together on a plate or platter, drizzle with desired amount of dressing and garnish with mint and basil. (If using Farro or Arugula, gently toss all the ingredients together with the dressing, top with mint and basil and serve)