Roasted Halloumi with Cucumber

Instructions

1. 1

   Prepare the cucumber salad by combining sliced cucumber, red onion, halved cherry tomatoes, and minced garlic in a large bowl.

   Tip: Slice the cucumber on a mandoline for uniform, paper-thin slices that absorb the dressing beautifully.

2. 2

   In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, sea salt, and black pepper to create the dressing.

   Tip: Use fresh lemon juice rather than bottled for a brighter, more vibrant flavor.

3. 3

   Pour the dressing over the cucumber mixture and toss gently. Set aside at room temperature for 10 minutes to allow flavors to meld.

   Tip: Don't refrigerate yet—serving at room temperature balances the warm halloumi perfectly.

4. 4

   Pat the halloumi slices dry with paper towels to help them achieve a crispy exterior when roasted.

   Tip: Dry halloumi is crucial for getting that golden, caramelized crust without excess moisture.

5. 5

   Heat a cast iron skillet or non-stick pan over medium-high heat and add the remaining 1 tablespoon of olive oil.

   Tip: A cast iron skillet retains heat exceptionally well and creates the most even browning.

6. 6

   Once the oil is shimmering, carefully place the halloumi slices in a single layer and cook for 3-4 minutes until golden brown and slightly charred.

   Tip: Resist the urge to move the cheese—let it sit undisturbed for a perfect crust to form.

7. 7

   Flip each slice gently and cook for another 2-3 minutes until the second side is equally golden and crispy.

   Tip: The cheese should be warm and slightly soft inside while maintaining its shape.

8. 8

   Transfer the roasted halloumi to a serving plate and scatter the fresh mint and dill over the top.

   Tip: Add the herbs just before serving to preserve their bright, fresh flavor.

9. 9

   Serve the warm halloumi alongside the cucumber salad, drizzling any remaining dressing over both components.

   Tip: Eat immediately while the halloumi is still warm for the best contrast with the cool, crisp cucumber salad.