This Roasted Halloumi with Grapes is a juicy, sweet-and-salty one-sheet-pan wonder of a treat that can be ready in 30 minutes!
Sheet pan meals are one of the saviors of daily life. Whatever it is you’re roasting, it’s almost guaranteed to succeed, make cleanup minimal and delight the soul. Like this: Roasted Halloumi with Grapes. The grapes are sweet and juicy, almost caramelized on the outside with a lovely jamminess on the inside. Pair that with the lovely salt- and squeakiness of halloumi and you’ve got yourself a match made in heaven!
I’ve tossed this on a bed of baby spinach, which would be fabulous as a starter, but it works well in any salad or paired with a grain bowl.
Happy Saturday, lovelies!
xoxo Donata
Ingredients
Serves 2
500 g red seedless grapes
225 g halloumi
2 tbsp olive oil
1 tsp flaky sea salt
1/2 tbsp fresh thyme leaves
100 g fresh baby spinach leaves
Preparation
Preheat oven to 450 F (230 C).
Wash and dry the baby spinach leaves. Set aside.
Remove grapes from the stems, then wash and dry them. Place onto a sheet pan. Drizzle 1 1/2 tablespoons of olive oil over the grapes. Toss gently with your hands to make sure they are coated.
Cut the block of halloumi into six fingerthick slices. Nestle the slices between the grapes and drizzle with the remaining olive oil.
Sprinkle the sea salt and the thyme leaves over the grapes and halloumi.
Roast in the oven for 10-12 minutes or until the grapes are starting to blister. Turn on the broiler of your oven and broil for about 5-7 minutes, or until the edges of the halloumi are starting to char. Remove from the oven and let cool slightly.
Split the baby spinach leaves onto two plates. On each plate, top the spinach with half the grapes and three slices of halloumi. Spoon the juices from the sheet pan onto the plates. Finish off with plenty of freshly ground pepper and serve immediately.
Comments