HALOUMI WITH HONEY-ROASTED TOMATOES
Serves
4
Ingredients
600 g 600 cherry tomatoes, on the vine
1/2 1/2 bunch oregano, leaves picked
2 Tbsp 2 honey
80 ml 80 extra virgin olive oil
1 Tbsp 1 red wine vinegar
Salt flakes
2 2 x 250g flat blocks haloumi, sliced horizontally through the middle
1/2 tsp 1/2 dried oregano
Method
- Preheat oven to 200°C, fan-forced.
- Place tomatoes in large roasting tin and scatter with oregano leaves.
- Drizzle over honey, 1 Tbsp of olive oil and vinegar. Season with salt flakes. Roast for 30 minutes or until tomatoes are blistered and jammy. Set aside.
- Pat dry haloumi with paper towel to remove excess liquid.
- Heat remaining oil in large non-stick frying pan over medium-high heat. Add haloumi and cook for 2-3 minutes each side, until golden brown.
- To serve, place haloumi in roasting tin with tomatoes and sprinkle with the dried oregano.
- Accompany with plenty of fresh bread to soak up all the beautiful juices.
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