Roasted Halloumi with Plantain and Mango-Cilantro Glaze

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss plantain wedges with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a large baking sheet. Arrange in a single layer and roast for 18-20 minutes until golden and caramelized, stirring halfway through.

   Tip: Choose plantains that are yellow but still firm for the best texture; overly ripe ones become mushy.

2. 2

   While plantains roast, prepare the mango-cilantro glaze. Combine diced mango, minced shallot, cilantro, lime juice, honey, and red pepper flakes in a small bowl. Let sit at room temperature to allow flavors to meld.

   Tip: If your mango is very fibrous, you can pulse it briefly in a food processor for a smoother consistency.

3. 3

   In a separate small bowl, whisk together sour cream, remaining lime juice, 1 teaspoon water, and a pinch of salt and pepper to create a lime crema. Set aside.

   Tip: The crema can be made up to 2 hours ahead and refrigerated until serving.

4. 4

   Toast coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring frequently until light golden. Transfer to a plate and set aside.

   Tip: Watch the coconut carefully as it burns quickly; remove it as soon as it becomes fragrant.

5. 5

   When plantains have 5 minutes remaining, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add halloumi slices in a single layer and cook for 2-3 minutes per side until golden-brown with crispy edges. Work in batches if necessary.

   Tip: Halloumi has a high melting point, so it won't melt in the pan; the goal is to create a golden crust.

6. 6

   Remove plantains from the oven and transfer to a serving platter. Arrange roasted halloumi slices alongside the plantain wedges.

   Tip: Work quickly to serve while the halloumi is still warm and slightly crispy.

7. 7

   Spoon the mango-cilantro glaze over the halloumi and plantains. Drizzle the lime crema around the platter and sprinkle with toasted coconut flakes and remaining black pepper.

   Tip: If the glaze has released too much liquid, gently drain some off before plating for better presentation.

8. 8

   Serve immediately while the halloumi is warm and the plantains are at their crispiest. Squeeze additional fresh lime over top if desired.

   Tip: This dish is best enjoyed immediately but can be kept warm in a low oven (250°F) for up to 10 minutes.