Roasted Halloumi with Daikon

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Toss the daikon batons with 2 tablespoons of olive oil, salt, and pepper on a baking tray, spreading them in a single layer.

   Tip: Uniform size pieces ensure even roasting throughout.

2. 2

   Roast the daikon for 20 minutes, stirring halfway through, until golden and tender at the edges.

   Tip: The daikon should caramelize slightly for best flavor.

3. 3

   While daikon roasts, whisk together lime juice, ginger, honey, soy sauce, and minced garlic in a small bowl to create the glaze. Set aside.

   Tip: Prepare this ahead to save time during the final cooking stage.

4. 4

   Heat the remaining 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.

   Tip: The pan must be hot enough to create a golden crust on the halloumi.

5. 5

   Working in batches if needed, place halloumi slices in the hot pan without moving them for 2-3 minutes until they develop a golden crust underneath.

   Tip: Resist the urge to move the cheese too early; patience creates the best crust.

6. 6

   Flip the halloumi slices and cook the other side for another 2-3 minutes until golden and slightly softened.

   Tip: The cheese should still hold its shape but feel slightly yielding when pressed gently.

7. 7

   Transfer the roasted daikon to a serving platter and arrange the warm halloumi slices on top.

   Tip: Use a warm platter to keep everything at optimal serving temperature.

8. 8

   Drizzle the citrus-ginger glaze over the halloumi and daikon, then scatter with sliced red chilli, toasted sesame seeds, and fresh coriander.

   Tip: Add the glaze just before serving to maintain the crispness of the halloumi.