Grilled halloumi with yogurt dressing| By Njam

2 persons | Appetizers | Vegetarian | Appetizer

Prep time

This recipe is in collaboration with Njam

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to about 200°C.
   
• For this recipe, you work with direct heat. Therefore, no heat deflectors are needed, only the stainless steel grate.
   
• For the yogurt dressing, mix Greek yogurt, grated garlic, lime zest and juice, mint, sushi vinegar, pepper, and salt in a bowl.
   
• Set aside in the fridge so the flavors can blend.
   
• Halve the pomegranate and remove the seeds with a spoon.
   
• Halve the little gem heads so they are ready for grilling.

Cook time

•  Place the halloumi slices directly on the grill and cook them until golden brown on both sides (about 2–3 minutes per side).
   
• Drizzle the little gem halves with some olive oil and grill them briefly on both sides — just until you get light grill marks and they are slightly wilted.
   
• Remove the halloumi from the grill and sprinkle with a pinch of sumac for extra aroma.
   
• Spoon a generous layer of yogurt dressing onto a serving platter or board.
   
• Arrange the grilled halloumi and little gem on top.
   
• Finish with pomegranate seeds and a drizzle of pomegranate molasses.

This recipe pairs well with Grilled Halloumi with Yogurt Dressing. Read more about this dish here.