Halloumi cheese with roasted tomatoes - Chef Sabrina Mancin

Halloumi cheese with roasted tomatoes

Halloumi is a traditional semi-hard, brined cheese from Cyprus. It is usually made with goat’s milk but you can also find it with a combination of goat and sheep’s milk like the one I used here.


• 2 pints cherry tomatoes
• 1 cheese = 272g = 9.6oz Halloumi cheese
• Salt, pepper and extra virgin olive oil to season
• Dry oregano to sprinkle on top



This salad is also an amazing appetizer. I like it served warm because I like the cheese a bit soft and chewy but it is also delicious served at room temperature. Enjoy!

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