Who doesn’t love squeaky cheese? This baked halloumi is good as a side dish with some roasted chicken thighs, or you could serve as a starter with some flatbreads.
Baked halloumi with lemon, thyme & honey – serves 2-4
- 250g block halloumi cheese
- 2 tbsp garlic oil
- 1 heaped tbsp clear honey
- finely grated zest of 1 large lemon and juice of half
- 1 tsp dried thyme
- ½ tsp coarsely ground black pepper
- 1 tsp pul biber chilli flakes
- flatbread, to serve
Heat your oven to 220C (200C fan), Gas 7.
Prepare a piece of tinfoil, large enough to completely encase the halloumi. Line the tinfoil with a square of baking paper and put the halloumi in the middle. Scrunch the paper tighly around the block, leaving only the top exposed.
Mix all of the other ingredients together in a small bowl, then pour over the halloumi.
Scrunch the foil around the halloumi to make a sealed parcel. Put the parcel into a small ovenproof dish and bake for 30 minutes.
Remove form the oven and serve with warm flatbread.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)
Jono & Jules do food & wine 
Leave a Reply