Whole Roasted Halloumi with Tomatoes on the Vine
I grew up eating seared halloumi like it’s my version of grilled cheese. I’ve noticed that halloumi has been getting a lot of attention lately, seeing it pop up on different menus everywhere. But, I was still shocked to find out that so many people have never heard of my favorite cheese, aka RuPaul!
For those who don’t know what halloumi is, it’s a brined semi-hard cheese, mixed with goat and sheep milk, that doesn’t melt, which makes it super versatile - you can fry, sear, and grill it. The taste of halloumi completely changes after it gets cooked. The salty flavors get more intense, and there is a contrast between a crispy outside and salty, creamy inside.
Since it’s tomato season, I added tomatoes on the vine to add an extra burst of flavors. Such a simple way of preparing side dishes for summer parties, and I hope this dish gets you addicted to halloumi even more!
Total Time: 20 minutes
Makes: 4 servings
1 whole halloumi
1 pound tomatoes on the vine
3 whole garlic cloves, peeled
a few sprigs of thyme
3 tbsp EVOO
salt & pepper to taste
scallion to garnish
handful of arugula to serve
Set the oven temperature to 450F.
In a parchment-lined sheet tray, add the whole halloumi. Drizzle 1 tbsp of EVOO and roast it for 5 minutes.
On the same sheet tray surround the halloumi with tomatoes on the vine, crushed garlic cloves, and thyme. Drizzle the rest of EVOO and season everything with a pinch of salt and pepper. Roast them for 8-10 minutes, or until the tomato skin pops and the tomato juice starts to ooze out.
Serve this with a handful of greens, such as arugula. There should be plenty of garlic thyme infused olive oil from the sheet tray to drizzle on top of the green as a dressing.