Pan-Fried Halloumi with Warm Tomato Compote
Ingredients
- 10 ounceshalloumi (block form)
- 1½ poundscherry tomatoes
- 3 clovesgarlic
- 3 tablespoonsolive oil
- 1 tablespoonbalsamic vinegar
- ¼ cupfresh basil
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic
- 02
Halve 1 1/2 pounds cherry tomatoes
- 03
Roughly tear a handful of fresh basil
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
- 02
Add halved cherry tomatoes and cook, stirring occasionally, for 8–10 minutes until softened and beginning to release their juices. Season with salt and pepper to taste. Stir in balsamic vinegar and remove from heat.
- 03
Heat remaining 1 1/2 tablespoons olive oil in another skillet over medium-high heat until shimmering.
- 04
Cut halloumi into 1/4-inch-thick slices and arrange in a single layer in the hot pan. Cook for 2–3 minutes per side without moving them, until golden and crispy.
- 05
Divide warm tomato compote among plates, top with halloumi slices, tear fresh basil over, and serve immediately.
Spice Tips
For warmth, finish with a pinch of red pepper flakes over the tomatoes. A scatter of toasted pine nuts adds nuttiness and texture. For herbaceous depth, try oregano or thyme in the compote.
The halloumi's crispy exterior contrasts beautifully with the warm, jammy tomatoes. The whole dish comes together in 20 minutes. For extra richness, add a dollop of crème fraîche or soft cheese alongside.