A Summery Delight that is truly decadent and delicious. The halloumi is salty and squeaky, the tomatoes are sweet and juicy, and the honey adds a touch of sweetness. The whole dish is then caramelised in the oven, creating a golden, crispy crust. Serve it with koulouri bread for dipping and you’ll be in heaven!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my Recipes with Halloumi.
Halloumi Hasselback
Servings: 2
Ingredients
- 2 x 200g Halloumi , Charalambides Christis
- 300 g Cherry Tomatoes on their branches
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 2 tbsp Honey
- ½ cup Basil leaves , tips only
- 1 tbsp Capers
- 1-2 tsp Sweet Chili Flakes
- 1 tsp Dry Coriander , ground
- Koullouri Bread
- ½ tsp fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- In the same way that you would cut the famous ‘Hasselback Potatoes’, place each of block of the halloumi on a cutting board and place 1 chopstick on each side of it. This will prevent cutting the halloumi all way through.
- Slice it to 5mm thickness (1/2 cm) intervals and keep aside. Repeat with the rest of the halloumi blocks.
- In the meantime, turn on the oven to 190° C, air on and rack set at the middle.
- Take a medium size oven proof dish, brush with a bit of oil and place in it the 2 sliced blocks of the halloumi. Add around them the cherry tomatoes and on top the capers. Drizzle on top the oil and the honey. Sprinkle the chili flakes and coriander and season with the salt and pepper.
- Place in the oven and bake for about 25’ and finish off under the grill/broiler for 5’ aiming to caramelize both the halloumi and the tomatoes.
- Remove from the oven, add the basil leaves and serve with plenty of koulouri bread.
Video
Slice it to 5mm thickness.
brush with a bit of oil,
and place the 2 sliced blocks of the halloumi and the cherry tomatoes.
Add the capers,
drizzle the oil,
and the honey.
Sprinkle the chili flakes,
and the coriander,
and season with the salt,
and pepper.
In the oven for about 25’ and finish off under the grill/broiler for 5’.
