Halloumi with Roasted Cherry Tomatoes & Coriander Pesto

Name: Halloumi with Roasted Cherry Tomatoes & Coriander Pesto
Prep time: THMS
Cook time: THMS
Ingredients: 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

This super-satisfying vegetarian recipe pairs soft, pan-fried halloumi with balsamic-roasted cherry tomatoes and red onions. But the real star is the fragrant bursts of Sacla' Fresh Coriander Pesto stirred through at the end.

Cook Time

40 mins

Serves

Ingredients

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

How to make the recipe

Step 1

Preheat the oven to 200¬∞C/400¬∞F/Gas mark 6

Step 2

Toss together tomatoes, onion, oil, vinegar and chilli flakes

Step 3

Tip into a roasting tray and spread out evenly

Step 4

Roast for 20 minutes, until soft and caramelized

Step 5

Heat a drizzle of oil in a large non-stick frying pan

Step 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

Step 7

Pile the roasted vegetables on plates, top with halloumi slices and dollop of Sacla' Pesto

Step 8

Garnish with chopped coriander