Pan-Fried Halloumi with Warm Tomato & Herb Sauce
Ingredients
- 10 ounceshalloumi cheese (block or thick slices)
- 12 ouncescherry tomatoes
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ½ cupvegetable broth
- ¼ cupfresh basil (loosely packed)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 wholelemon
Prep
- 01
Mince 3 cloves garlic.
- 02
Halve 12 ounces cherry tomatoes.
- 03
Tear fresh basil into bite-sized pieces or roughly chop.
Method
- 01
Pat the halloumi dry with paper towels and cut it into 1/2-inch-thick slices or a block you'll cube.
- 02
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the halloumi and cook for 2–3 minutes per side until golden and slightly crispy. Transfer to a plate.
- 03
Return the skillet to medium heat and add the remaining 1 1/2 tablespoons olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Add the halved cherry tomatoes, red pepper flakes, salt, and black pepper. Stir and cook for 3–4 minutes until the tomatoes begin to soften and release their juices.
- 05
Pour in the vegetable broth and stir gently. Simmer for 2–3 minutes until the sauce thickens slightly.
- 06
Return the halloumi to the skillet, nestling it into the sauce. Cook for 1 minute to warm through.
- 07
Remove from heat and tear in most of the fresh basil. Squeeze the lemon juice over the top and stir gently.
- 08
Taste and adjust seasoning if needed. Serve immediately, topped with remaining basil.
Spice Tips
For deeper warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of dried oregano to the tomato sauce. A dash of smoked paprika adds richness. If you like heat, finish with a few fresh chili slices.
Serve over crusty bread, soft polenta, or a simple green salad to soak up the warm tomato sauce. This reheats well; warm gently on the stovetop to prevent the halloumi from toughening.