Roasted Halloumi with Rocket

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the halloumi slices dry with paper towels and arrange them on a lined baking tray.

   Tip: Drying the cheese prevents splattering and helps achieve a crispy exterior.

2. 2

   Drizzle 2 tablespoons of olive oil over the halloumi, sprinkle with dried oregano, sea salt, and black pepper on both sides.

3. 3

   Roast in the preheated oven for 10-12 minutes until the cheese is golden brown and slightly softened but still holding its shape.

   Tip: Watch carefully as cooking time varies by oven; the cheese should have crispy edges but remain creamy inside.

4. 4

   While the halloumi cooks, toast the pine nuts in a dry pan over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden.

   Tip: Toast separately to control the cooking and prevent burning.

5. 5

   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, minced garlic, and honey to create a dressing.

6. 6

   Place the fresh rocket on serving plates and drizzle lightly with the balsamic dressing, reserving most for plating.

   Tip: Don't overdress the rocket as it can become soggy.

7. 7

   Remove the roasted halloumi from the oven and immediately place the warm slices over the rocket.

   Tip: Serve immediately while the cheese is still warm for the best melting texture.

8. 8

   Drizzle the remaining balsamic glaze over the halloumi, scatter the toasted pine nuts on top, and finish with a squeeze of fresh lemon juice.

   Tip: The lemon juice brightens the rich flavors and adds a fresh contrast.