Roasted Halloumi with Broccoli

Instructions

1. 1

   Preheat your oven to 220°C (200°C fan). Toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.

   Tip: Cut broccoli into similar-sized pieces so they roast evenly.

2. 2

   Roast the broccoli for 12-15 minutes until the florets are tender with golden, charred edges.

   Tip: Don't stir the broccoli during roasting to allow the edges to caramelize properly.

3. 3

   While the broccoli roasts, pat the halloumi slices dry with paper towels and arrange them on a separate baking sheet. Drizzle with 1 tablespoon of olive oil on both sides.

   Tip: Dry halloumi will achieve a better golden crust when roasted.

4. 4

   When the broccoli is nearly done, place the halloumi into the oven on a separate rack and roast for 8-10 minutes until golden and slightly crispy on the edges.

   Tip: Halloumi has a high melting point, so it won't melt but will develop a lovely golden exterior.

5. 5

   While everything roasts, whisk together the remaining 1 tablespoon of olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, and balsamic vinegar in a small bowl.

   Tip: Make this dressing while the vegetables cook to keep everything warm when serving.

6. 6

   Remove the roasted broccoli and halloumi from the oven and transfer to a serving platter. Drizzle the lemon-garlic dressing over both, scatter fresh thyme leaves, and sprinkle with sesame seeds if using.

   Tip: Serve immediately while the halloumi is still warm and has that crispy exterior.