Name: Crispy Halloumi with Roasted Tomatoes, Dressed Arugula & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby arugula; 6 cloves garlic; 3 small pkgs grape tomatoes; 3 (250 g) pkgs halloumi cheese; 1 ½ lemons; ⅓ cup pine nuts; black pepper; brown sugar; crushed red pepper; cumin, ground; extra virgin olive oil; oregano, dried; paprika; red wine vinegar; salt

Crispy Halloumi with Roasted Tomatoes, Dressed Arugula & Pine NutsCrispy Halloumi with Roasted Tomatoes, Dressed Arugula & Pine Nuts — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby arugula

6 cloves garlic

3 small pkgs grape tomatoes

3 (250 g) pkgs halloumi cheese

1 ½ lemons

⅓ cup pine nuts

black pepper

brown sugar

crushed red pepper

cumin, ground

extra virgin olive oil

oregano, dried

paprika

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Peel and mince garlic. Place in a large bowl.

Halve grape tomatoes. Add to the bowl with the garlic.

Zest and juice lemons into the bowl. Add oil, sugar, and spices, then stir to coat. Transfer tomatoes to a large baking sheet pan and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until tomatoes are soft and juicy, about 20 minutes.

Meanwhile, preheat a large skillet over medium heat.

Once the skillet is hot, add pine nuts and cook, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside to cool. (Reserve skillet for later use.)

Pat halloumi dry with paper towels; holding a knife parallel to the cutting board, cut the halloumi in half horizontally, then cut each half lengthwise into 1-inch thick strips. Season both sides with pepper.

Return skillet to medium heat, add oil, and swirl to coat the bottom. Working in batches if necessary, add the halloumi and cook, turning halfway through, until golden brown on both sides, 5-6 minutes. Remove to a plate and cover with aluminum foil to keep warm.

Meanwhile, place oil, vinegar, and spices in the reserved bowl, then whisk to combine the dressing. Add arugula and toss to coat. Set aside.

When the tomatoes are done, remove from the oven. Using a potato masher or fork, lightly crush the tomatoes so that they are jammy but not totally smooth (there should still be a few large pieces of tomato).

To serve, divide arugula between plates or bowls. Top with halloumi, jammy tomatoes, and pine nuts. Enjoy!

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