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–+ servings

Halloumi with Roasted Grapes, Lemon & Thyme

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Prep 10 minutes
Cook 20 minutes
Golden pan-fried halloumi served with blistered roasted grapes, fresh thyme and lemon. The grapes become naturally sweet and juicy in the oven, providing a contrast to the salty cheese without needing honey or added sugar.
Servings 4

Ingredients

  • Roasted Grapes
  • 250 g seedless red grapes
  • 1 tbsp extra virgin olive oil
  • 4 sprigs fresh thyme
  • ¼ tsp freshly cracked black pepper
  • Small pinch of salt
  • Halloumi
  • 250 g halloumi
  • 1 tsp extra virgin olive oil
  • To Finish
  • 1 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tsp fresh thyme leaves
  • Freshly cracked black pepper
  • 1 tsp extra virgin olive oil optional

Equipment

  • Baking tray
  • Baking paper
  • Large frying pan
  • Mixing Bowl
  • Serving plate

Method

  1. Preheat the oven
  2. Preheat the oven to 220°C conventional / 200°C fan.
  3. Line a baking tray with baking paper.
  4. Prepare the grapes
  5. Remove the grapes from their stems and place them in a bowl.
  6. Add:
  7. 1 tbsp olive oil
  8. 4 thyme sprigs
  9. Black pepper
  10. Small pinch of salt
  11. Toss until lightly coated.
  12. Roast the grapes
  13. Spread the grapes over the prepared tray in a single layer.
  14. Roast for 15–20 minutes.
  15. You're looking for grapes that have softened and blistered, with some beginning to collapse or split.
  16. There should also be a small amount of concentrated grape juice collecting on the tray.
  17. Don't discard it.
  18. Prepare the halloumi
  19. While the grapes are finishing, drain the halloumi and pat it thoroughly dry.
  20. Cut into approximately 8–10 mm thick slices.
  21. I'd rather have reasonably thick pieces than thin slices. Halloumi needs enough thickness to remain soft inside after the outside has browned.
  22. Heat the pan
  23. Heat a large frying pan over medium-high heat.
  24. Add 1 tsp olive oil and spread it very lightly across the pan.
  25. Halloumi doesn't need much additional fat.
  26. Brown the halloumi
  27. Add the halloumi in a single layer.
  28. Cook without moving for approximately 1½–2 minutes.
  29. Once deeply golden underneath, turn and cook the second side for another 1–2 minutes.
  30. Remove from the heat as soon as both sides are browned.
  31. Don't continue cooking it while waiting for everything else.
  32. Add lemon to the grapes
  33. Remove the roasted grapes from the oven.
  34. Discard the woody thyme stems.
  35. Add 1 tbsp lemon juice and gently toss the grapes through their roasting juices.
  36. The lemon should balance the concentrated sweetness rather than make the grapes taste sharply acidic.
  37. Assemble
  38. Arrange the hot halloumi over a serving plate.
  39. Spoon the roasted grapes around and partially over the cheese.
  40. Make sure to spoon over the juices remaining on the baking tray as well.
  41. Finish
  42. Scatter over:
  43. Lemon zest
  44. Fresh thyme leaves
  45. Freshly cracked black pepper
  46. Finish with a very small drizzle of extra virgin olive oil if you think it needs it.
  47. Serve immediately while the halloumi is still hot.

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