Roasted Halloumi with Edamame

Instructions

1. 1

   Preheat oven to 200°C (180°C fan). Pat the halloumi slices dry with kitchen paper, as moisture prevents proper crisping.

   Tip: Dry halloumi is essential for achieving that golden, crispy exterior.

2. 2

   Toss the thawed edamame with 2 tablespoons of olive oil, sea salt, and black pepper. Spread on a baking tray in a single layer.

   Tip: Don't overcrowd the tray; edamame needs space to roast evenly.

3. 3

   Place the edamame in the oven and roast for 15 minutes, stirring halfway through, until lightly golden and slightly wrinkled.

4. 4

   While edamame roasts, heat the remaining 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat.

   Tip: Use a non-stick pan to prevent the halloumi from sticking and tearing.

5. 5

   Once the oil is hot, carefully add the halloumi slices in a single layer and cook for 2-3 minutes per side until golden brown and crispy.

   Tip: Resist the urge to move the halloumi around; let it develop a proper crust.

6. 6

   In a small bowl, whisk together the minced garlic, lemon juice, lemon zest, and red chilli flakes.

7. 7

   Remove the edamame from the oven and transfer to a serving platter alongside the roasted halloumi.

8. 8

   Drizzle the lemon-garlic oil over both the halloumi and edamame, then scatter with fresh mint, parsley, and toasted sesame seeds.

   Tip: The warm halloumi will help release the flavours of the fresh herbs.