Grilled Cheese with Grilled Olives
Chef Noor turns a handful of mezze staples into something warm and golden: feta, green and black olives and cherry tomatoes crisped in the air fryer or oven for a few minutes, then showered with olive oil, pomegranate molasses, dried mint, oregano and fresh mint — lovely spooned over toasted bread.
How to Prepare
Arrange the cheese, olives and cherry tomatoes in an air-fryer basket or oven tray.
Grill in the air fryer or a hot oven for a few minutes, just until the tomatoes blister and the cheese softens and colours.
Drizzle generously with olive oil and pomegranate molasses.
Scatter over dried mint, oregano and fresh mint leaves.
Serve warm, on its own or spooned over toasted bread.
Keep an eye on it — a few minutes is all it takes; you want the tomatoes to blister and the cheese to soften, not melt away.