A perfect balance of rich and fresh flavors. Halloumi is rich in protein, and will melt only at high temperatures. Soak in buttermilk if you find it too salty.
- Yield: 4 Servings
- Preparation Time: 5 Minutes
- Cooking Time: 15 Minutes
- 7 oz (200 g) cherry tomatoes, halved
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 9 oz (250 g) half-fat halloumi, cut into ½ in- (5 mm-) thick slices
- 3 cloves of garlic, finely chopped
- small handful of flat-leaf parsley, finely chopped
- ½ tsp paprika
- small handful of fresh basil, roughly chopped
- 9 oz (250 g) fresh baby spinach leaves
How to Make It
- Preheat the oven to 350ºF (180ºC). Place the tomatoes in a small roasting pan, drizzle with 1 tablespoon of the oil, and season with salt and pepper. Toss together using your hands, then roast in the oven for 15 minutes with the tomatoes sitting skin side down.
- While they are cooking, put the halloumi, garlic, parsley, paprika, and the remaining oil into a bowl and combine well. Heat a griddle pan until hot then carefully add a slice of halloumi, letting it drain before adding it to the pan. Repeat, adding the halloumi slices one by one until they are all in the griddle pan. When you have added the last one, go back to the first one and begin turning them over to cook on the other side. They should be golden brown. When you have turned them all, go back to the first one and begin removing them from the griddle pan.
- Put the halloumi slices back into the bowl with the garlic, herb, and spice mix and stir gently. Add the cooked tomatoes to the mix along with the basil and stir to combine so everything is well coated. Add the spinach leaves, toss together, and serve immediately on a shallow platter.