Honey-harissa hasselback halloumi
This simple and satisfying dinner is packed with flavour and can be ready in under 30 minutes.
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Serves: 2
Ingredients
- 5 tbsp Rose harissa paste
- 3 tbsp Honey
- 2 tbsp Olive oil
- 250g Cherry tomatoes
- 2 Red peppers (cut into chunks)
- 2 Courgettes (cut into rounds)
- 1 x 400g Tin chickpeas (drained and rinsed)
- 2 × 225g Blocks halloumi
- Mint leaves and lime wedges, to serve (optional)
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Mix the harissa, honey and olive oil in a bowl. Pop the tomatoes, peppers, courgettes and chickpeas into an ovenproof dish and then spoon in the harissa mix, holding back about 1 tbsp. Mix well so that all the veg is coated.
Step 2
Make 6 vertical cuts in both blocks of halloumi, making sure not to cut all the way through, so each block remains in one piece. Add it to the baking dish, then drizzle over the remaining honey-harissa, encouraging it into the cuts.
Step 3
Bake for 20 minutes, until the veggies are nicely roasted and the halloumi is crispy on top.
Step 4
Scatter with mint leaves and serve with lime wedges, if liked. Cook’s tip: Cutting slits into the halloumi opens up the cheese to give you maximum crispiness.
Recipe and image from Speedy Comfort by Jon Watts (£22, Bloomsbury). Photography by Andrew Burton.
