Roasted Halloumi with Celery

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the halloumi slices dry with paper towels to ensure a crispy exterior when roasted.

   Tip: Dry halloumi is key to achieving a golden, caramelised crust rather than a rubbery texture.

2. 2

   Toss the celery pieces with 2 tablespoons of olive oil, minced garlic, fresh thyme, sea salt, black pepper, and half the lemon zest in a large bowl.

   Tip: Cut celery pieces at a slight angle for more surface area and faster cooking.

3. 3

   Spread the celery mixture on a baking tray in a single layer and roast for 12-15 minutes until just beginning to soften and lightly caramelise.

   Tip: Stir halfway through cooking for even browning.

4. 4

   While the celery roasts, brush the halloumi slices lightly on both sides with the remaining 2 tablespoons of olive oil and sprinkle with red chilli flakes.

   Tip: Don't over-oil the halloumi as it already contains fat and will release its own oils when heated.

5. 5

   Remove the celery from the oven and push it to the sides of the tray, then arrange the prepared halloumi slices in the centre.

   Tip: Leave space between halloumi slices so they can brown evenly without steaming.

6. 6

   Return the tray to the oven and roast for 8-10 minutes until the halloumi is golden brown and slightly crispy on the edges.

   Tip: Watch carefully as halloumi can become tough if overcooked; it should still have a slight bounce when pressed.

7. 7

   Remove from the oven and drizzle the entire dish with the fresh lemon juice and honey, then sprinkle with remaining lemon zest.

   Tip: The honey adds a subtle sweetness that balances the salty halloumi and earthiness of the celery.