Roasted Halloumi with Asparagus

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.

   Tip: A hot oven ensures the halloumi gets crispy edges while the asparagus caramelizes beautifully.

2. 2

   Pat the halloumi slices dry with paper towels, then arrange them on one side of the baking tray. Lightly brush both sides with 1 tablespoon of olive oil and season with a pinch of salt and pepper.

   Tip: Drying the cheese prevents steam and helps achieve that signature squeaky, golden crust.

3. 3

   In a bowl, toss the asparagus and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, thyme, salt, and pepper. Spread them on the other side of the baking tray.

   Tip: Keeping the vegetables separate from the cheese initially prevents the asparagus from becoming too soft before the halloumi is done.

4. 4

   Roast for 12 minutes, then turn the halloumi slices over and give the vegetables a gentle stir. Continue roasting for another 10-12 minutes until the halloumi is golden brown with crispy edges and the asparagus is tender.

   Tip: The halloumi should have a slight char and the asparagus tips should be slightly caramelized.

5. 5

   While the tray finishes roasting, toast the pine nuts in a dry frying pan over medium heat for 2-3 minutes, shaking frequently until fragrant. Set aside.

   Tip: Toasting intensifies the nutty flavor and adds a pleasant crunch to the dish.

6. 6

   Transfer the roasted halloumi and vegetables to a serving platter. Drizzle with the remaining 1 tablespoon of olive oil mixed with lemon zest and lemon juice.

   Tip: The fresh lemon juice brightens all the flavors and cuts through the richness of the cheese.

7. 7

   Scatter the toasted pine nuts over the top, add a final pinch of sea salt, and sprinkle with red chilli flakes if desired. Serve immediately while the halloumi is still warm.

   Tip: Serve straight from the oven for the best texture contrast between crispy cheese and tender vegetables.