Pan-Fried Halloumi with Warm Tomato & Herb Compote
Ingredients
- 10 ounceshalloumi cheese
- 1 poundcherry tomatoes
- 3 clovesgarlic
- ·fresh basil
- 2 sprigsfresh thyme
- 3 tablespoonolive oil
- 1 tablespoonbalsamic vinegar
- ·sea salt
- ·black pepper
Prep
- 01
Slice the halloumi into 1/4-inch-thick slabs.
- 02
Mince 3 cloves garlic.
- 03
Pull thyme leaves from stems (if using fresh sprigs) or measure thyme.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the halloumi slices (about 1/4 inch thick) and cook for 2-3 minutes per side until golden and slightly charred. Transfer to a plate.
- 02
In the same skillet, add the remaining 2 tablespoons olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the cherry tomatoes and thyme sprigs. Cook for 8-10 minutes, stirring occasionally, until the tomatoes begin to blister and soften. Press a few with the back of a spoon to release their juices.
- 04
Stir in the balsamic vinegar and season with salt and pepper to taste. Remove the thyme sprigs.
- 05
Return the halloumi to the skillet and gently toss to coat in the warm tomato compote. Cook for 1 minute more.
- 06
Transfer to a serving plate, tear fresh basil over the top, and drizzle with any pan juices. Serve warm.
Spice Tips
For warmth, add a pinch of red pepper flakes when you cook the garlic. A squeeze of fresh lemon juice at the end brightens the acidity. If you like deeper herbaceous notes, swap some basil for oregano.
Halloumi's high melting point makes it perfect for pan-frying—it won't melt into a puddle. This dish pairs beautifully with crusty bread to soak up the tomato compote. Leftovers keep in the fridge for 2 days and can be reheated gently.