Roasted Halloumi with Watercress

Instructions

1. 1

   Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate and set aside.

   Tip: Watch the nuts carefully as they burn quickly once toasted.

2. 2

   Prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.

   Tip: Make the dressing while the nuts toast to save time.

3. 3

   Pat the halloumi slices dry with paper towels to ensure they get crispy edges during roasting.

   Tip: Dry halloumi is essential for achieving that golden, caramelized exterior.

4. 4

   Heat a cast-iron skillet or non-stick pan over medium-high heat for 2 minutes until very hot.

   Tip: A screaming hot pan is the secret to crispy halloumi with minimal oil.

5. 5

   Working in batches if needed, place halloumi slices in the hot pan without crowding. Cook for 2-3 minutes on each side until golden brown and slightly softened, but still holding its shape.

   Tip: Resist the urge to move the cheese around—let it develop a nice crust undisturbed.

6. 6

   Arrange fresh watercress on a serving platter and drizzle with half of the prepared dressing, tossing gently to coat.

   Tip: Don't dress the watercress too far in advance or it will become soggy.

7. 7

   Top the watercress with the warm roasted halloumi slices, then drizzle with the remaining dressing.

   Tip: Serve the halloumi while still warm for the best contrast with the cool, peppery greens.

8. 8

   Sprinkle with toasted pine nuts, fresh mint, and a pinch of red chilli flakes. Serve immediately.

   Tip: The warm halloumi slightly wilts the mint, releasing its aromatic oils.