Start by making the dressing. In a small bowl, mix together the pomegranate seeds, walnuts, garlic, vinegar, pomegranate molasses, half the olive oil, half the sugar and some salt and pepper. Pick a few coriander leaves and set them aside to use as a garnish later, finely chop the remaining leaves and stems, and stir into the dressing. Taste for seasoning, and adjust as necessary.
Heat the remaining oil in a large frying pan and fry the halloumi slices for a minute on each side, until they're a nice golden-brown colour. Remove from the pan and keep warm.
Cut each chicory into quarters lengthways, so the stem holds the leaves together. Fry the chicory in two batches in the same pan as the halloumi, adding the remaining sugar and plenty of salt and pepper. Toss as you cook each batch for about a minute, just to colour a little on the outside. You may need to add a little bit of oil. Arrange the warm halloumi and chicory on a serving plate and spoon over the dressing.
Shred the reserved coriander leaves and sprinkle on top.
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 97 (79%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 154.3mg||4 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.6g|
|Protein 3.2g||5 %|
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Calories per serving: 123
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