Roasted Halloumi with Kale

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Line two baking trays with parchment paper.

   Tip: A hot oven ensures the halloumi gets crispy edges quickly before the inside melts.

2. 2

   Pat the kale dry with paper towels, then toss with 3 tablespoons of olive oil, half the salt, and pepper. Spread evenly on one baking tray and roast for 12-15 minutes until the edges are crispy and slightly charred.

   Tip: Drying the kale prevents steaming and ensures better texture when roasted.

3. 3

   While the kale roasts, arrange halloumi slices on the second baking tray in a single layer. Drizzle with 1 tablespoon of olive oil and season with remaining salt and pepper.

   Tip: Leave space between slices so they brown evenly rather than steam.

4. 4

   When the kale has 5 minutes remaining, add the halloumi tray to the oven. Roast both for 8-10 minutes until the halloumi is golden brown on the bottom.

   Tip: Watch the halloumi carefully as it can burn quickly once it starts browning.

5. 5

   While everything roasts, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, and balsamic vinegar in a small bowl. Season with a pinch of salt and pepper.

   Tip: Make the dressing ahead and let the garlic infuse for deeper flavor.

6. 6

   Remove both trays from the oven. Place the roasted kale in a large serving bowl and top with the warm halloumi slices.

   Tip: The residual heat will slightly soften the kale while keeping the halloumi warm.

7. 7

   Scatter the sliced red onion, toasted pine nuts, and dried cranberries over the top. Pour the lemon-garlic dressing evenly over everything.

   Tip: Add the dressing while everything is warm so the flavors meld together beautifully.

8. 8

   Garnish with fresh thyme leaves and toss gently to combine. Serve immediately while the halloumi is still warm and slightly melted.

   Tip: Toss gently to avoid breaking apart the delicate roasted kale leaves.