ROASTED HALLOUMI WITH TOMATOES AND OREGANO (P. 20)
The other halloumi recipe in the book is my go-to method, and I prefer it, but I wanted to try this, and I would certainly eat it this way under any circumstances! You nestle the cheese slices with tomatoes and fresh herb (I used zaatar from my garden), drizzle with olive oil, and cook at 450 for about 20 minutes. I felt like I was not getting enough browning, so I turned on the broiler for the last couple minutes, obliterating my herbs. Still good, but nothing beats fried halloumi. A small cast iron skillet is great for this.
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