Pan-Seared Halloumi with Charred Tomatoes and Basil
Ingredients
- 1 poundhalloumi cheese (block or thick slices)
- 1½ poundcherry tomatoes
- 3 clovesgarlic
- ·fresh basil
- 3 tablespoonolive oil
- 1 tablespoonbalsamic vinegar
- ·salt
- ·black pepper
Prep
- 01
Slice halloumi into 1/2-inch-thick pieces
- 02
Mince 3 cloves garlic
- 03
Tear or pick fresh basil leaves, loosely measured (about 1/4 cup)
Method
- 01
Cut the halloumi into 1/2-inch-thick slices or rectangles (about 8 pieces).
- 02
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add halloumi slices and cook for 2-3 minutes per side until golden brown and charred at the edges. Transfer to a plate.
- 04
Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons olive oil.
- 05
Add cherry tomatoes and minced garlic. Shake the pan occasionally and cook for 4-5 minutes, until tomatoes begin to split and char.
- 06
Drizzle with balsamic vinegar and season with a pinch of salt and pepper. Toss gently.
- 07
Return halloumi to the skillet and warm through, about 1 minute. Tear basil over the top and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes to the tomatoes. A small anchor of fresh oregano or a squeeze of lemon juice at the end brightens the dish considerably. If you like heat, a thin slice of fresh chili works beautifully alongside the halloumi.