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.

INGREDIENTS

• 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

Add the cherry tomatoes to a sheet pan, drizzle with evoo and season with salt and black pepper. Toss really well until they are all coated with the seasonings.
Roast in the oven at 400ºF for about 20 minutes or until they have blistered throughout. You can shake the pan after 10 minutes so they roll around and roast on all sides.
In the mean time let’s prepare the cheese. Sometimes you can separate the Halloumi into two pieces length wise, if you can, do so. Otherwise cut in half.
Heat a non-stick pan to medium-medium high heat. Add a few drops of evoo and add the cheese. Move around once in a while just to make sure it’s not sticking to the bottom of the pan but don’t move it too much so it becomes golden brown. Flip over and repeat until both sides look beautifully delicious.
Cut the cheese into small pieces and toss or serve over the roasted tomatoes.
Drizzle some more evoo and sprinkle dry oregano 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!

Halloumi cheese with roasted tomatoes

INGREDIENTS

MARMALADE

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