Roasted Halloumi with Pak Choi

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). While it heats, whisk together the soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic in a small bowl to create the glaze.

   Tip: Make the glaze ahead of time to save time during cooking.

2. 2

   Pat the halloumi slices dry with paper towels, then brush lightly with vegetable oil on both sides. Arrange on a baking tray and roast for 12-15 minutes until golden brown and slightly crispy at the edges.

   Tip: Don't move the halloumi while it roasts so it develops a nice golden crust.

3. 3

   Meanwhile, brush the pak choi halves with vegetable oil and season with salt and pepper. After the halloumi has been in the oven for 8 minutes, add the pak choi to the tray, arranging cut-side down around the cheese.

   Tip: Adding the pak choi midway through ensures everything finishes at the same time.

4. 4

   Once the halloumi is golden and the pak choi is tender with slightly charred edges (about 15-18 minutes total), remove from the oven and transfer to a serving platter.

   Tip: The pak choi is ready when the leaves are wilted and the base is soft when pierced with a fork.

5. 5

   Drizzle the prepared ginger-soy glaze over the halloumi and pak choi while still warm, allowing the flavours to meld slightly.

   Tip: The residual heat will help the glaze coat everything beautifully.

6. 6

   Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant and lightly golden, then scatter over the platter. Top with sliced spring onions and red chilli if using.

   Tip: Toasting the seeds unlocks their nutty flavour and adds wonderful texture.

7. 7

   Serve immediately with lime wedges on the side for squeezing over, and with steamed rice or noodles if desired.

   Tip: Halloumi is best eaten fresh from the oven when still warm and slightly chewy.