Pan-Charred Halloumi with Quick Tomato Compote and Crusty Bread
Ingredients
- 14 ounceshalloumi cheese
- 1½ poundscherry tomatoes
- 3 clovesgarlic
- 4 tablespoonolive oil
- 1 tablespoonred wine vinegar
- ½ teaspoondried oregano
- ·salt
- ·black pepper
- 1 loafcrusty bread (for serving)
Prep
- 01
Mince 3 cloves garlic.
- 02
Halve 1 1/2 pounds cherry tomatoes.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Cut the halloumi into 1/2-inch-thick slices. When the oil is hot, working in batches if needed, cook halloumi for 2 to 3 minutes per side until deep golden-brown and slightly charred. Transfer to a plate.
- 03
In the same pan, add the remaining 2 tablespoons olive oil. Add halved cherry tomatoes and cook over medium-high heat, stirring occasionally, for 5 to 7 minutes until the tomatoes begin to blister and release their juices.
- 04
Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
- 05
Add the red wine vinegar and a pinch of salt and black pepper. Stir well.
- 06
Return the charred halloumi to the pan, nestling it into the warm tomato compote. Warm through for 1 minute.
- 07
Divide between bowls and serve immediately with crusty bread for soaking up the sauce.
Spice Tips
For warmth, stir in a small pinch of red pepper flakes with the garlic. A scatter of fresh basil or oregano at the end adds brightness, and a squeeze of fresh lemon juice lifts the whole dish.
This comes together in under 20 minutes. The charred halloumi is best served hot; leftovers can be chilled and eaten cold as a salad the next day.