Roasted Halloumi with Bean Sprout Salad and Crispy Garlic Oil

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the halloumi slices dry with paper towels to ensure even browning.

   Tip: Dry halloumi will roast better and develop a golden crust rather than steaming.

2. 2

   Arrange halloumi slices on a baking sheet lined with parchment paper. Lightly brush both sides with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.

   Tip: Space the slices apart so they roast evenly without touching.

3. 3

   While the halloumi roasts, warm the remaining 5 tablespoons of olive oil in a small pan over medium heat. Add the sliced garlic and gently cook for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool slightly.

   Tip: Watch the garlic carefully to prevent it from burning—it should be golden, not dark brown.

4. 4

   Place the halloumi in the oven for 12-15 minutes until the edges are golden and the cheese begins to soften slightly but still holds its shape.

   Tip: Halloumi has a high melting point, so it will soften gently rather than melt completely.

5. 5

   While the halloumi roasts, prepare the salad. Combine the bean sprouts, cucumber, and radishes in a large bowl. Toss gently to combine.

   Tip: Keep the vegetables crisp by not over-mixing or preparing them too far in advance.

6. 6

   Make the dressing by whisking together the warm garlic oil (including the garlic pieces), lemon juice, salt, pepper, and chili flakes if using.

   Tip: The warm oil will slightly wilt the sprouts while adding wonderful flavor, so dress the salad while the oil is still warm.

7. 7

   Pour the warm garlic dressing over the bean sprout salad and toss gently. Stir in most of the fresh mint, reserving some for garnish.

   Tip: The warm garlic oil will soften the sprouts slightly while keeping them crisp.

8. 8

   Divide the dressed bean sprout salad among four plates. Top each with the roasted halloumi slices. Garnish with remaining fresh mint, toasted sesame seeds, and an extra drizzle of any remaining garlic oil from the bottom of the bowl.

   Tip: Serve immediately while the halloumi is still warm and the sprouts maintain their crunch.