Lemon Baked Haloumi with Burst Cherry Tomatoes & Focaccia

Lemon Baked Haloumi with Burst Cherry Tomatoes & Focaccia

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 12, 2020.
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Ingredients

Haloumi

  • 1 pack haloumi spices
  • 1 pack haloumi cheese, sliced 1.5cm
  • 1/2 lemon, thinly sliced
  • 1 bunch thyme, roughly chopped
  • 1 Tbsp honey
  • 1 pack cherry tomatoes, halved
  • 2 courgettes, sliced
  • 1 shallot, sliced into rings
  • 2 cloves garlic, thinly sliced
  • 1/2 tsp garlic chilli blend (optional)

To Serve

  • 1 loaf focaccia
  • 1/2 pack mixed baby leaf lettuce
  • 1 pack balsamic reduction

Steps

  1. Preheat oven to 230°C. Prep veggies & haloumi. In a small bowl, mix haloumi spices with 1 Tbsp oil. Add haloumi to bowl and toss to coat. Place on a lined oven tray and arrange two slices of lemon over each piece of haloumi. Sprinkle with thyme and drizzle with honey.
  2. Cook haloumi. Arrange cherry tomatoes, courgettes and shallot around haloumi. Add garlic and garlic chilli blend to tray, drizzle veggies with oil and season. Bake on upper oven rack for 15-20 minutes, until haloumi is golden and tomatoes are blistered.
  3. Warm focaccia. When haloumi and veggies have 5 minutes cook time remaining, place focaccia on lower oven rack and bake for about 5 minutes, until warmed through. Slice into wedges.
  4. To finish. Toss lettuce with a drizzle of olive oil and balsamic vinegar. Season to taste.
  5. Serve lettuce topped with veggies, haloumi, balsamic reduction and focaccia on the side.

Nutritional Information

Energy 2737 kj
654 kcal
Protein 31.1g
Carbohydrate 55.0g
Fat 32.7g