Roasted Halloumi with Radish and Herb Oil

Instructions

1. 1

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

   Tip: A hot oven ensures the halloumi gets a golden crust while the radishes caramelize.

2. 2

   Toss the halved radishes with 2 tablespoons of olive oil, half the sea salt, and black pepper. Spread them cut-side down on the prepared baking sheet.

   Tip: Placing radishes cut-side down helps them develop a caramelized, golden exterior.

3. 3

   Roast the radishes for 12-15 minutes until they're tender and the cut sides are golden brown. Remove from oven and push them to the sides of the sheet.

4. 4

   While radishes roast, prepare the herb oil by combining 3 tablespoons olive oil, minced garlic, parsley, dill, lemon juice, and red pepper flakes in a small bowl. Set aside.

   Tip: Making the herb oil ahead allows the flavors to meld together.

5. 5

   Pat the halloumi slices dry with paper towels. Arrange them in the center of the baking sheet between the roasted radishes.

   Tip: Drying the halloumi helps it develop a better golden exterior rather than steaming.

6. 6

   Return the baking sheet to the oven and roast for 8-10 minutes until the halloumi is golden and slightly softened at the edges.

   Tip: Watch carefully—halloumi can melt quickly, so don't overcook it.

7. 7

   While halloumi roasts, toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring frequently until lightly golden. Remove from heat and stir in a pinch of salt.

   Tip: Toasting the breadcrumbs adds extra texture and nutty flavor.

8. 8

   Arrange the roasted halloumi and radishes on a serving platter. Drizzle generously with the herb oil, scatter the toasted breadcrumbs over top, and finish with a light drizzle of honey and freshly cracked black pepper.

   Tip: The honey adds a subtle sweetness that balances the peppery radishes and salty cheese.