Halloumi with Honey-Roasted Tomatoes
Prep time: 10 mins
Cooking time: 40 mins
Serves: 4
Ingredients
- 600 g Cherry tomatoes on the vine
- ½ Bunch oregano, leaves picked
- 2 Tablespoons honey
- 80 ml (⅓ cup) extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 2 × 250 g Flat blocks of halloumi, sliced horizontally through the middle
- ½ Teaspoon dried oregano
- Salt flakes
Method
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Preheat the oven to 200°C.
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Place the tomatoes in a large roasting tin and scatter with the oregano leaves. Drizzle over the honey, 2 tablespoons of the olive oil and the vinegar, and season with salt flakes. Roast for 30 minutes or until the tomatoes are blistered and jammy. Set aside.
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Pat dry the halloumi with paper towel, to remove the excess liquid. Heat the remaining oil in a large non-stick frying pan over medium-high heat, add the halloumi and cook for 2-3 minutes each side, until golden brown.
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To serve, place the halloumi in the roasting tin with the tomatoes and sprinkle with the dried oregano.
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Serve with plenty of fresh bread to soak up all of the beautiful juices.
