Roasted Halloumi with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Arrange the courgette slices on a large baking tray, drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and thyme, then toss gently to coat evenly.

   Tip: Pat the courgettes dry with paper towels before roasting to help them colour better.

2. 2

   Roast the courgettes in the oven for 15-18 minutes until golden brown and tender, stirring halfway through cooking.

   Tip: The edges should be slightly caramelised for the best flavour.

3. 3

   While the courgettes are roasting, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and chilli flakes in a small bowl. Season with a pinch of salt and pepper, then stir in the fresh mint. Set aside.

   Tip: Prepare this dressing just before using so the mint stays bright green.

4. 4

   Remove the courgettes from the oven and push them to the sides of the tray, creating space in the centre. Arrange the halloumi slices on the tray.

   Tip: Leave a little space between each halloumi slice so they cook evenly and develop a golden crust.

5. 5

   Return the tray to the oven for 7-10 minutes until the halloumi is golden brown and begins to soften slightly, but still holds its shape.

   Tip: Watch carefully as halloumi can brown quickly; you want it golden, not burnt.

6. 6

   Remove the tray from the oven and immediately drizzle the lemon-herb dressing over the roasted halloumi and courgettes.

   Tip: The warm vegetables will help release the aromas of the fresh herbs.

7. 7

   Transfer to a serving platter and garnish with pomegranate seeds if using. Serve immediately while the halloumi is still warm and slightly creamy inside.

   Tip: Halloumi is best enjoyed hot, so serve within a few minutes of cooking for optimal texture.