Name: Pan-fried halloumi with roast vegetables and lemon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: 500 g halloumi · cut into 1 cm slices; 2 zucchini · thick slices; 2 bell peppers · one red and one yellow, in large chunks; 2 red onions · cut into wedges; 250 g cherry tomatoes; 5 tbsp olive oil; 1 tsp dried oregano; 3 cloves garlic cloves · crushed; 2 lemons · juice and wedges; 1 handful fresh mint · leaves picked; salt, to taste; black pepper, to taste; 4 slices sturdy white bread · for serving

Halloumi with roast vegetables is an evening meal you often see on tables in Cyprus. The cheese is fried hard until the outside is crisp, then sits on zucchini, peppers and red onion from the oven. Lemon and mint turn it into more than cheese and vegetables.

Halloumi holds its shape in heat without melting, so you can properly sear it in a pan. The vegetables need space on the tray or they only steam. Oregano and garlic roast with them and already smell good before the cheese is done.

You can roast the vegetables ahead and keep them warm, but fry the halloumi only when everyone is at the table. It tastes best straight from the pan. Bread on the side so nothing of the oil and lemon juice is left behind.

Halloumi with roast vegetables

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