Haloumi with Honey-Roasted Tomatoes

By Market Magazine


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  • 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


  • 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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