Pan-Seared Halloumi with Charred Tomatoes and Basil Oil
Ingredients
- 14 ounceshalloumi cheese
- 1½ poundscherry tomatoes
- ·fresh basil
- 3 clovesgarlic
- ⅓ cupolive oil
- 1lemon
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 1 lemon into wedges.
- 03
Loosely chop or tear a large handful of fresh basil.
Method
- 01
Divide the halloumi into 8 slices, each about 1/4 inch thick.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the halloumi slices in a single layer and cook for 2–3 minutes per side until golden and slightly charred. Transfer to a plate.
- 03
Add another tablespoon of olive oil to the same skillet. Add the cherry tomatoes and cook over medium-high heat for 5–7 minutes, shaking the pan occasionally, until they begin to blister and soften.
- 04
While the tomatoes cook, combine the remaining 1/4 cup olive oil, minced garlic, and red pepper flakes in a small bowl. Let sit to infuse.
- 05
Divide the halloumi and charred tomatoes among serving plates. Drizzle the garlic-basil oil over everything and squeeze fresh lemon juice across the top.
- 06
Tear basil leaves over each plate, season with salt and pepper, and serve warm.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon. For a brighter finish, add a pinch of oregano or thyme to the basil oil. A dash of balsamic vinegar over the tomatoes adds depth.