Roasted Halloumi with Cassava Fries and Chimichurri Drizzle

Instructions

1. 1

   Preheat oven to 425°F. Toss cassava fries with 3 tablespoons olive oil, sea salt, black pepper, and smoked paprika on a baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and crispy at the edges.

   Tip: Cut cassava fries to uniform thickness for even cooking.

2. 2

   While cassava cooks, prepare the chimichurri by combining minced garlic, fresh parsley, and cilantro in a food processor. Pulse until coarsely chopped.

   Tip: Don't over-process; chimichurri should have texture, not be a smooth paste.

3. 3

   Add red wine vinegar, lemon juice, red chili flakes, and remaining 3 tablespoons olive oil to the herb mixture. Pulse until combined but still chunky. Season with a pinch of salt and set aside.

   Tip: Taste and adjust acidity or heat to your preference.

4. 4

   Pat halloumi slices dry with paper towels. Heat a non-stick skillet or cast iron pan over medium-high heat until very hot, about 2 minutes.

   Tip: Dry halloumi ensures a better golden crust when cooking.

5. 5

   Working in batches if needed, place halloumi slices in the hot pan without oil. Cook for 2-3 minutes per side until golden brown with a slight char. Transfer to a serving platter.

   Tip: Halloumi has a high melting point, so it won't melt into the pan like regular cheese.

6. 6

   Remove cassava fries from the oven and transfer to the serving platter with the halloumi.

7. 7

   Spoon the chimichurri sauce generously over the hot halloumi and cassava fries. Serve immediately with lime wedges on the side.

   Tip: The warm cheese will absorb the chimichurri flavors beautifully.