Grilled halloumi topped with mint and chilli pesto and sweet slow roasted cherry tomatoes, what more can I say, I love this dish. Quite surprising really as I am not the biggest fan of halloumi, but I am converted.
Like mozzarella, not all halloumi are made equal, find one that you like, preferably one generously salted as bland halloumi is dull. I like Babylonstoren version made with buffalo milk.
Slow roasting tomatoes brings out their natural sweetness and it makes a lovely topping or addition to lots of dishes like salads, morning eggs and pasta dishes.
You can make the pesto in a mortar & pestle or the small bowl of your food processor. In this case (i.e a small amount of pesto), I find making the pesto in a mortar & pestle the quickest. I prefer the pesto chunky, so if you don’t have either, you can easily cut the pesto very finely by hand.
If you are short on time, you can leave out the roasted tomatoes as the dish would be equally good without them.
Recipe inspired by the talented chef Rich Harris.
Getting Ahead: The tomatoes can be roasted 3 or 4 days ahead. The pesto can be made ahead but will discolour. The halloumi is best served straight from the pan.
Seasonal Swaps: You can adapt the pesto to your liking with herbs that you have. Wow, pine nuts are expensive these days, you can substitute with sunflower seeds which you toast in the oven on 180c for 10minutes.