Kalamata Recipe

Inspired by Doya

Time30m

Serves4

Greek Olives, Halloumi, Turkish Figs, Pomegranate, Aegean Herbs

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Ingredients

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1
Prepare the Olives
Rinse the Kalamata olives under cold water and drain them well.
2
Prepare the Halloumi
Cut the Halloumi cheese into thick slices, about 1/2 inch thick.
3
Prepare the Figs
Slice the Turkish figs in half lengthwise.
4
Prepare the Pomegranate
Remove the seeds from the pomegranate and set them aside.

5
Cook the Halloumi
In a non-stick skillet over medium heat, add the olive oil. Once hot, add the Halloumi slices and cook until golden brown on both sides, about 2-3 minutes per side.
6
Plate the Halloumi
Once the Halloumi is cooked, remove it from the skillet and place it on a serving platter.

7
Arrange Ingredients
Arrange the Kalamata olives, sliced Turkish figs, and pomegranate seeds around the cooked Halloumi on the platter.
8
Season the Dish
Sprinkle the Aegean herbs over the entire platter, followed by salt and black pepper to taste.
9
Serve
Serve the dish warm or at room temperature as an appetizer or a side dish.