Appetizers & Soups

HONEY GLAZED HALLOUMI & SEARED HERBED TOMATOES

Halloumi is an excellent grilling cheese originating from Cyprus, with a mozzarella-like chewy texture and salty brined flavour. This recipe combines the salted halloumi with the sweetness of honey, tanginess of tomatoes and boost of herbs. It's like an explosion of flavours in your mouth!

Prep Time5 minsCook Time10 minsTotal Time15 mins

Yield: 3-4 servings
INGREDIENTS
Halloumi
 1 tbsp extra virgin olive oil
 1 ½ tsp honey
 3 sprigs fresh thyme (chopped)
 1 lemon squeeze
Roasted Tomatoes
 1 pint cherry or grape tomatoes
 ½ tbsp extra virgin olive oil
 2 tbsp chopped fresh basil
 ½ tsp Asafoetida (hing)
 1 tsp crushed red chilli peppers
 1 tsp chopped fresh thyme
 1 tsp balsamic truffle oil (optional)
 1 tsp sugar
 Coarse Salt and pepper to taste

DIRECTIONS
Halloumi
1

Heat skillet on medium heat with olive oil. Add halloumi and cook on each side for 2 mins until golden brown. Drizzle honey and thyme and toss to coat and caramelize for 1 min. Remove from heat and squeeze lemon on top.

Roasted Tomatoes
2

Heat skillet on medium high heat with olive oil. Add asafoetida
and crushed red chilli peppers and roast for 1 mins. Add tomatoes, basil and fresh thyme and let cook, tossing continuously for 5-7 mins. Once tomatoes soften add sugar, optional balsamic truffle oil and salt and pepper to taste.

3

PLATING: Transfer roasted tomatoes to a plate and top with halloumi. Serve with buttered crusted bread!

Ingredients

Yield: 3-4 servings
INGREDIENTS
Halloumi
 1 tbsp extra virgin olive oil
 1 ½ tsp honey
 3 sprigs fresh thyme (chopped)
 1 lemon squeeze
Roasted Tomatoes
 1 pint cherry or grape tomatoes
 ½ tbsp extra virgin olive oil
 2 tbsp chopped fresh basil
 ½ tsp Asafoetida (hing)
 1 tsp crushed red chilli peppers
 1 tsp chopped fresh thyme
 1 tsp balsamic truffle oil (optional)
 1 tsp sugar
 Coarse Salt and pepper to taste

Directions

DIRECTIONS
Halloumi
1

Heat skillet on medium heat with olive oil. Add halloumi and cook on each side for 2 mins until golden brown. Drizzle honey and thyme and toss to coat and caramelize for 1 min. Remove from heat and squeeze lemon on top.

Roasted Tomatoes
2

Heat skillet on medium high heat with olive oil. Add asafoetida
and crushed red chilli peppers and roast for 1 mins. Add tomatoes, basil and fresh thyme and let cook, tossing continuously for 5-7 mins. Once tomatoes soften add sugar, optional balsamic truffle oil and salt and pepper to taste.

3

PLATING: Transfer roasted tomatoes to a plate and top with halloumi. Serve with buttered crusted bread!

HONEY GLAZED HALLOUMI & SEARED HERBED TOMATOES

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