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