Oregano & Honey Glazed Halloumi with Summer Tomatoes
Try this simple summer recipe for ‘picky bits’ by Hannah from @hans.hungry made ‘with minimal yet good quality ingredients’ and requiring very little effort to put together. ‘The first bite of a fresh tomato in summer is pretty special, and can be brought even more to life with some good quality olive oil and a kick of something salty – here, halloumi! But with a sweet n sticky edge from Odysea pine + fir tree honey and a sprinkling of dried oregano, making this plate the idea summer snack or share plate to enjoy al fresco.’
Pick the juiciest, ripe tomatoes and our sheep and goat’s halloumi for fuller, less salty taste, and you’re good to go!
Ingredients
Feeds 3-4 as a snack or share plate
Time: 10 minutes
Ingredients
3 tbsp Odysea Extra Virgin Olive Oil
2 x 225g packs of Odysea Sheep & Goats Milk Halloumi, sliced into 1cm thick pieces
A generous pinch of dried oregano
1 tbsp Odysea Pine & Fir Tree honey
700g quality, mixed tomatoes (any variety will do), roughly quartered
Instructions
- Heat 1 tbsp of oil in a pan over a medium heat. Once hot, add the halloumi and cook each side until golden brown, roughly 4 minutes each side.
- Once golden, remove from the heat and sprinkle the oregano over the halloumi – you can be quite generous here. Drizzle over the honey and using a spatula, toss the halloumi into the herbs and honey until well coated. The honey and herbs will cook in the residual heat and should go all sticky and fragrant.
- Layer up the tomatoes onto a serving plate and drizzle with olive oil and a pinch of flaky sea salt. Layer up the halloumi alongside and enjoy a bite of both a tomato and halloumi combo. Delish!