Roasted Halloumi with Spinach

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Toss the halved cherry tomatoes with 1 tablespoon of olive oil, half the thyme, salt, and pepper on a baking tray. Roast for 15 minutes until they begin to soften and blister.

   Tip: Don't skip roasting the tomatoes early—their concentrated sweetness adds depth to the dish.

2. 2

   While the tomatoes roast, heat 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and red chilli flakes, stirring for about 1 minute until fragrant, being careful not to burn the garlic.

   Tip: Toast the garlic gently to release its aroma without turning it bitter.

3. 3

   Add the fresh spinach to the pan in batches, stirring until completely wilted. This should take 3-4 minutes. Season with salt and pepper to taste.

   Tip: The spinach will reduce significantly—don't be alarmed by the initial volume.

4. 4

   Transfer the wilted spinach to a serving platter or divide among four plates, spreading it into an even layer.

5. 5

   Heat the remaining 2 tablespoons of olive oil in the same pan over medium-high heat. Once hot, carefully arrange the halloumi slices in the pan without overcrowding.

   Tip: Work in batches if needed to ensure the cheese gets a golden crust rather than steaming.

6. 6

   Fry the halloumi for 2-3 minutes per side until it develops a deep golden crust. The cheese should be warm and slightly softened but still hold its shape.

   Tip: Listen for a gentle sizzle—this indicates the perfect temperature for achieving that signature golden exterior.

7. 7

   Remove the roasted tomatoes from the oven and scatter them over the spinach bed. Arrange the warm halloumi slices on top of the spinach and tomatoes.

8. 8

   Drizzle the balsamic vinegar over the top, then sprinkle with lemon zest and remaining fresh thyme. Finish with a squeeze of fresh lemon juice and a final pinch of sea salt.

   Tip: The acidity from the lemon and balsamic brightens the rich, salty flavors of the cheese and wilted greens.