Roasted Halloumi with Leek and Crispy Herb Crust

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the halloumi slices dry with paper towels and set aside.

   Tip: Drying the halloumi helps it achieve a golden exterior when roasted.

2. 2

   Toss the leek halves with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Arrange them cut-side down on a roasting tray and roast for 15 minutes until the cut sides turn golden brown.

   Tip: Don't stir the leeks during roasting - this allows them to develop a lovely caramelized surface.

3. 3

   While the leeks roast, combine the panko breadcrumbs, grated parmesan, fresh thyme, parsley, lemon zest, salt, and pepper in a shallow bowl. Mix well.

   Tip: Toast the breadcrumb mixture in a dry pan for 2 minutes first for extra crispness if you prefer.

4. 4

   In another small bowl, mix together 3 tablespoons of olive oil with the lemon juice and honey. Set aside.

   Tip: This mixture will create a glossy, tangy dressing to drizzle over the finished dish.

5. 5

   Remove the leeks from the oven and push them to the sides of the tray. Place the halloumi slices in the center and brush the top of each slice with a little of the herb oil mixture.

   Tip: Make sure there's space around the halloumi so it can roast evenly without steaming.

6. 6

   Press the herb breadcrumb mixture firmly onto the top of each halloumi slice, using about 1 tablespoon per slice. Drizzle any remaining herb oil over the leeks.

   Tip: The breadcrumbs will turn crispy and golden in the oven for a delightful textural contrast.

7. 7

   Return the tray to the oven and roast for 15-18 minutes until the halloumi is heated through and the herb crust is golden brown. The leeks should be completely tender.

   Tip: The halloumi will soften slightly inside but maintain its shape; don't overcook or it will become too soft.

8. 8

   Transfer to serving plates, arranging the roasted leek halves alongside the crispy-topped halloumi. Drizzle any pan juices over the top and garnish with fresh lemon wedges.

   Tip: Serve immediately while the halloumi is warm and the herb crust is at its crispiest.