Roasted Halloumi with Bell Pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F). Pat the halloumi slices dry with paper towels to ensure a crispy crust when roasted.

   Tip: Dry halloumi is essential for achieving that golden, slightly charred exterior.

2. 2

   Toss the bell pepper chunks and red onion wedges with 2 tablespoons of olive oil, minced garlic, thyme, salt, and pepper in a large bowl.

   Tip: Don't skip the garlic—it infuses the vegetables with wonderful aromatic flavor.

3. 3

   Spread the vegetable mixture on a large baking sheet in a single layer and roast for 12-15 minutes until the peppers are tender and lightly caramelized.

   Tip: Stir halfway through cooking for even browning.

4. 4

   While vegetables roast, arrange halloumi slices on a separate baking sheet, drizzle with remaining 2 tablespoons of olive oil, and season with salt and pepper.

5. 5

   Add the halloumi to the oven alongside the vegetables and roast for 8-10 minutes until golden brown and slightly melted at the edges.

   Tip: Watch carefully as halloumi can brown quickly—you want it golden, not burnt.

6. 6

   In a small bowl, whisk together balsamic vinegar and honey until combined, then drizzle over the roasted vegetables and halloumi.

   Tip: The sweet and tangy glaze perfectly complements both the salty cheese and sweet peppers.

7. 7

   Finish the dish with fresh lemon zest, a squeeze of lemon juice, and a final sprinkle of fresh thyme before serving warm.

   Tip: The citrus brightness elevates all the flavors and adds a fresh finish.