Roasted Halloumi with Corn and Charred Lime Dressing

Instructions

1. 1

   Preheat your oven to 200°C (390°F). Pat the halloumi slices dry with paper towels to ensure they brown properly when roasted.

   Tip: Dry halloumi is essential for getting that golden exterior and squeaky texture.

2. 2

   In a large bowl, combine corn kernels, red bell pepper, and red onion. Drizzle with 3 tablespoons olive oil, then season with salt, pepper, and cumin. Toss until evenly coated.

3. 3

   Spread the corn mixture on one half of a large baking sheet. On the other half, arrange halloumi slices in a single layer without overlapping. Drizzle the halloumi with 1 tablespoon olive oil.

   Tip: Using the same sheet saves cleanup and allows flavors to mingle during roasting.

4. 4

   Place lime halves cut-side down on the baking sheet around the halloumi and corn. Roast everything for 20-25 minutes until the halloumi is golden, the corn is caramelized, and the limes are charred.

   Tip: The halloumi will develop crispy edges while remaining creamy inside.

5. 5

   While everything roasts, prepare the dressing by mixing minced garlic with 1 tablespoon olive oil, cilantro, and chili flakes in a small bowl.

6. 6

   Remove the baking sheet from the oven and carefully squeeze the juice from the charred limes into the garlic-cilantro mixture, stirring well.

   Tip: The charred limes release extra depth and subtle caramelized notes.

7. 7

   Arrange the roasted halloumi and corn mixture on a serving platter and drizzle generously with the charred lime dressing.

   Tip: Serve immediately while the halloumi is still warm and slightly squeaky.