Halloumi with Roasted Cherry Tomatoes & Coriander Pesto

On the table in 40mins

Serves 2



  • 160g cherry Tomatoes
  • 1 red onion, cut into wedges
  • 2 tbsp. olive oil
  • 2 tsp. balsamic vinegar
  • 1 pinch dried chilli flakes
  • 200g Halloumi, sliced into 1cm thick pieces
  • 1 tbsp. Sacla’ Fresh Coriander Pesto
  • 1 handful coriander, chopped to garnish


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Toss together tomatoes, onion, oil, vinegar and chilli flakes
  3. Tip into a roasting tray and spread out evenly
  4. Roast for 20 minutes, until soft and caramelized
  5. Heat a drizzle of oil in a large non-stick frying pan
  6. Pat the halloumi slices dry with kitchen paper and fry for 2 minutes on each side until golden and just softening in the middle
  7. Pile the roasted vegetables on plates, top with halloumi slices and dollop of Sacla’ Pesto
  8. Garnish with chopped coriander

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