Roasted Halloumi with Pea and Herb Salad

Instructions

1. 1

   Preheat oven to 200°C and line a baking sheet with parchment paper. Pat the halloumi slices dry with paper towels and arrange on the baking sheet in a single layer.

   Tip: Drying the halloumi ensures it browns beautifully rather than steaming.

2. 2

   Drizzle 20ml of olive oil over the halloumi and season with a pinch of salt and pepper. Roast in the oven for 12-15 minutes until golden and slightly crispy at the edges.

   Tip: Check at 12 minutes to avoid over-browning.

3. 3

   Meanwhile, heat 20g butter in a large pan over medium heat. Add panko breadcrumbs and toast for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl and set aside.

   Tip: Watch the breadcrumbs carefully as they brown quickly.

4. 4

   In the same pan, add the remaining 40ml olive oil. Sauté the minced shallot and garlic for 2 minutes until softened and fragrant.

5. 5

   Add the frozen peas to the pan and cook for 4-5 minutes, stirring occasionally, until heated through and tender.

   Tip: The peas release their natural sweetness when warmed gently.

6. 6

   Remove from heat and stir in the white wine vinegar, lemon juice, and lemon zest. Season with salt and pepper to taste.

7. 7

   Fold in the chopped mint and dill into the warm pea mixture, reserving some herbs for garnish.

   Tip: Adding herbs off-heat preserves their fresh, vibrant flavor.

8. 8

   Divide the warm pea salad among four serving plates. Arrange the roasted halloumi slices on top and scatter with toasted breadcrumbs and reserved fresh herbs.