Roasted Halloumi with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

   Tip: Use two baking sheets if needed so vegetables roast evenly without overcrowding.

2. 2

   Toss the cabbage wedges with 2 tablespoons of olive oil, minced garlic, fresh thyme, salt, and pepper. Arrange them cut-side down on the baking sheet.

   Tip: Leave space between wedges so they caramelize rather than steam.

3. 3

   Roast the cabbage for 15 minutes until the cut sides turn golden brown and edges are slightly charred.

   Tip: This develops deep, sweet flavors through the Maillard reaction.

4. 4

   While cabbage cooks, pat the halloumi slices dry with paper towels and arrange on a separate sheet. Drizzle with remaining olive oil and season lightly with pepper.

   Tip: Drying the halloumi helps it develop a crispy golden crust.

5. 5

   Once cabbage has roasted 15 minutes, add the halloumi sheet to the oven alongside it. Roast together for 10 minutes until halloumi is golden and cabbage is tender.

   Tip: Halloumi has a high melting point, so it will soften but hold its shape beautifully.

6. 6

   While everything roasts, whisk together apple cider vinegar, honey, and a pinch of salt to create the glaze.

   Tip: The sweet and tangy glaze complements both the creamy cheese and sweet cabbage.

7. 7

   Remove baking sheet from oven and arrange roasted cabbage and halloumi on a serving platter.

   Tip: Work quickly as halloumi cools and firms up.

8. 8

   Scatter the sliced red onion and toasted sunflower seeds over the dish, then drizzle the apple cider glaze over everything. Serve immediately while halloumi is still warm.

   Tip: The contrast of warm cheese with cool glaze and crunchy seeds creates an excellent textural experience.