Honey + Thyme Marinated Halloumi with Pickled Fennel + a Pomegranate, Pistachio Salsa

Say cheese! Nothing, and I mean nothing can beat a good-quality cheese. Soft, crumbly, creamy, oozy, smelly, hard, sharp or mild, cheese is at the heart and soul of many food cultures and cuisines around the world.

For me, pure joy comes from finding the right pairing of cheese and accompaniments. It could be as simple as a sharp pecorino eaten with a crunchy, slightly sweet pear, or something a little bolder like squashing a piece of Roquefort on a ginger-nut biscuit – heaven, trust me.

I love the process of tasting a new cheese. Taking a bite only to stop and think about what works, be it textures, flavours, cooking method and so on. It is a question of combining all these elements, to showcase the beauty of not only the cheese, but also its companion.

The other week I was sent my final piece of kitchen gadgetry from The Good Guys as part of my involvement in The Good Guys Gourmet Gadget Challenge and Voices of 2013. This time around I was asked to come up with a recipe using the George Foreman Family Grill and the secret ingredient, herbs.

I decided to put together a summer-spirited grilling recipe that is perfect for outdoor BBQs or a quick midweek meal.

Grilling is a surprisingly delicious method for halloumi cheese, quickly rendering this squeaky, salty cheese golden and caramalised. I marinated the halloumi in olive oil, honey and fresh thyme and grilled it until wonderfully golden. Served on a bed of my speedy pickled fennel and topped with a punchy, sweet and nutty salsa, this halloumi dish will have you hooked.

Note: For those who don’t have access to a George Foreman Grill you can certainly create this dish at home on a BBQ or grill plate.




1 fennel bulb, trimmed

2 thumb-sized pieces of lemon zest

2 springs of fresh thyme

1 thumb-sized piece of fresh ginger, sliced

3 tbsp apple cider vinegar

2½ tbsp honey

12 tbsp water


250 gm halloumi

5 tbsp olive oil

2 tbsp honey

2-3 sprigs of thyme

Sea salt

Freshly ground black pepper


120 gm pomegranate seeds – approx. one pomegranate

50 gm shelled pistachios, roughly chopped

3 tbsp apple cider vinegar

4 tbsp extra virgin olive oil

1 large handful of fresh flat leaf parsley, roughly chopped

1/2 tsp caster sugar

Sea salt

Freshly ground black pepper




1. Slice the fennel very thinly using a mandolin or a sharp knife. Place sliced fennel into a jar

2. Add ginger, lemon zest and thyme

3. In a small bowl or jug combine vinegar, honey and water. Mix well.

4. Pour into jar with fennel and pop into the fridge for at least an hour.

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