Roasted Halloumi with Brussels Sprouts and Balsamic Glaze

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Toss the halved Brussels sprouts with 2 tablespoons of olive oil, minced garlic, sea salt, and black pepper on a large baking sheet, arranging them cut-side down.

   Tip: Ensure the Brussels sprouts are in a single layer for even caramelization.

2. 2

   Roast the Brussels sprouts for 20 minutes until the cut sides are deeply golden and crispy.

   Tip: Don't stir them during cooking to achieve that perfect caramelized crust.

3. 3

   While the Brussels sprouts roast, combine the balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 4-5 minutes until it reduces by half and becomes syrupy, then set aside.

   Tip: The glaze will thicken as it cools, so don't over-reduce it.

4. 4

   Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate and set aside.

   Tip: Watch closely as pine nuts burn quickly.

5. 5

   Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the halloumi slices and fresh thyme sprigs.

   Tip: Use a non-stick pan to prevent the cheese from sticking and ensure even browning.

6. 6

   Fry the halloumi for 2-3 minutes per side until golden brown and slightly softened but still holding its shape. Remove from heat.

   Tip: The cheese should develop a golden crust but remain semi-firm in the center.

7. 7

   Arrange the roasted Brussels sprouts on a serving platter and place the warm halloumi slices on top. Drizzle with the balsamic reduction.

8. 8

   Sprinkle the toasted pine nuts and fresh lemon zest over the dish. Serve immediately while the halloumi is still warm.

   Tip: Serve straight from the platter for an impressive presentation.