Roasted Halloumi with Mushroom and Thyme Medley

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

   Tip: A hot oven ensures the mushrooms caramelize beautifully and the halloumi develops a golden crust.

2. 2

   Toss the prepared mushrooms with 2 tablespoons of olive oil, minced garlic, thyme sprigs, salt, and pepper. Spread evenly on the baking sheet.

   Tip: Don't overcrowd the pan; arrange mushrooms in a single layer for even roasting.

3. 3

   Roast the mushroom mixture for 15-18 minutes, stirring halfway through, until golden and tender.

   Tip: The mushrooms should release their moisture and begin to caramelize at the edges.

4. 4

   While mushrooms roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

   Tip: Use a cast iron or stainless steel pan for best browning results.

5. 5

   Once the oil is hot, carefully add the halloumi slices and sear for 2-3 minutes per side until golden brown. Remove and set aside on a plate.

   Tip: Don't move the cheese around too much while cooking; let it sit to develop that beautiful crust.

6. 6

   In the same skillet, quickly sauté the red onion slices over medium heat for 2 minutes until softened.

   Tip: The residual cheese bits in the pan will add wonderful flavor to the onions.

7. 7

   Remove the roasted mushrooms from the oven and stir in the sautéed onions and seared halloumi. Drizzle with balsamic vinegar and fresh lemon juice.

   Tip: Toss gently to combine without breaking up the cheese.

8. 8

   Serve immediately while the halloumi is still warm and slightly crispy, accompanied by crusty bread for soaking up the delicious pan juices.

   Tip: This dish is best enjoyed fresh; the halloumi will harden as it cools.