Roasted Halloumi with Tomato and Herb Crust

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Arrange the halved cherry tomatoes cut-side up on a large baking tray, drizzle with 2 tablespoons of olive oil, scatter minced garlic over them, and season with half the salt and pepper. Roast for 12 minutes until the tomatoes begin to soften and release their juices.

   Tip: Arrange tomatoes in a single layer so they caramelize evenly rather than steam.

2. 2

   While tomatoes roast, combine panko breadcrumbs, grated parmesan, oregano, lemon zest, and remaining salt and pepper in a shallow bowl. Pat the halloumi slices dry with paper towels, then coat both sides lightly with the remaining 2 tablespoons of olive oil.

   Tip: Drying the halloumi ensures it browns beautifully rather than steaming in its own moisture.

3. 3

   Press each oiled halloumi slice into the breadcrumb mixture, coating both sides generously. Once the tomatoes have roasted for 12 minutes, remove the tray and arrange the coated halloumi slices among the tomatoes.

   Tip: Work quickly after removing the tray so the halloumi doesn't stick to a cooling surface.

4. 4

   Return the tray to the oven and roast for an additional 12-13 minutes until the halloumi is golden brown and crispy on the edges, and the tomatoes are blistered and caramelized.

   Tip: The halloumi should squeak slightly when you bite it but still hold its shape.

5. 5

   Remove from the oven and immediately drizzle the balsamic vinegar over the entire dish. Sprinkle the fresh basil over the top while everything is still warm.

   Tip: Adding basil at the end preserves its vibrant flavor and color.

6. 6

   Let the dish rest for 2 minutes before serving, allowing the flavors to meld together. Serve warm as a standalone dish or with crusty bread and a fresh green salad.

   Tip: This dish is best enjoyed immediately while the halloumi is still warm and the crust is crispy.