Halloumi with Honey-Roasted Tomatoes


Prep time: 10 mins  
Cooking time: 40 mins
Serves: 4 


  • 600 g Cherry tomatoes on the vine 
  • ½ Bunch oregano, leaves picked 
  • 2 Tablespoons honey 
  • 80 ml (⅓ cup) extra virgin olive oil 
  • 1 Tablespoon red wine vinegar 
  • 2 × 250 g Flat blocks of halloumi, sliced horizontally through the middle 
  • ½ Teaspoon dried oregano
  • Salt flakes 


  1. Preheat the oven to 200°C.

  2. Place the tomatoes in a large roasting tin and scatter with the oregano leaves. Drizzle over the honey, 2 tablespoons of the olive oil and the vinegar, and season with salt flakes. Roast for 30 minutes or until the tomatoes are blistered and jammy. Set aside.

  3. Pat dry the halloumi with paper towel, to remove the excess liquid. Heat the remaining oil in a large non-stick frying pan over medium-high heat, add the halloumi and cook for 2-3 minutes each side, until golden brown.

  4. To serve, place the halloumi in the roasting tin with the tomatoes and sprinkle with the dried oregano.

  5. Serve with plenty of fresh bread to soak up all of the beautiful juices.

Ingredients for Halloumi with Honey-Roasted Tomatoes

Tomato Cherry 200g

$2.50 ea

Tomato Cherry Organic 200g

$4.99 ea

Rosto Extra Virgin Olive Oil Mellow 750ml

$13.69 ea

Fresh Herbs Oregano Punnet

$3.99 ea

Athienitico Papouis Halloumi Cheese 225g

$5.69 ea

Chef's Choice Red Wine Vinegar 500ml

$4.49 ea