Roasted Halloumi with Artichoke

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper or lightly oil it.

   Tip: Preheating ensures even cooking and helps achieve golden-brown edges on both ingredients.

2. 2

   In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, fresh thyme, oregano, sea salt, black pepper, and red pepper flakes.

   Tip: Make the herb oil while the oven preheats to save time.

3. 3

   Toss the halved artichoke hearts with half of the herb oil mixture and spread them on the prepared baking tray in a single layer, cut-side down.

   Tip: Placing artichokes cut-side down allows them to caramelize and develop deeper flavor.

4. 4

   Roast the artichokes for 12 minutes until they begin to soften and develop light golden edges.

5. 5

   While artichokes roast, pat the halloumi slices dry with paper towels, then brush both sides lightly with the remaining herb oil.

   Tip: Drying the halloumi helps it brown properly rather than steam.

6. 6

   After 12 minutes, remove the tray from the oven and nestle the halloumi slices amongst the artichokes. Return to the oven for a further 12-13 minutes until the cheese is golden and slightly blistered.

   Tip: The halloumi should be warm and soft but still hold its shape.

7. 7

   Remove from the oven and immediately drizzle with fresh lemon juice and the remaining tablespoon of olive oil.

   Tip: Adding lemon juice while hot allows the flavors to meld beautifully.

8. 8

   Transfer to a serving platter, scatter with toasted pine nuts and lemon zest, then serve immediately while the halloumi is still warm and soft.

   Tip: Halloumi is best enjoyed right away as it hardens as it cools.