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