Chargrilled Halloumi with Rosemary & Olive Potatoes

Chargrilled halloumi with rosemary & olive potatoes

This salad combines 4 of my favorite things; halloumi, olives, potatoes and tomatoes, how could you possibly go wrong? Roasting olives and tomatoes really help bring out there flavors and together, they were even better. The rosemary really added a lot of great flavor as well.

With the one exception of having to turn on the oven on an extremely hot day, this made for a perfect light and tasty summer meal. I found that the potatoes were a little dry when you cut them to eat. I think adding some extra liquid or broth with help this situation. Also, make sure your tomatoes have popped, so they can add a little extra liquid as well.

Chargrilled Halloumi with Rosemary & Olive Potatoes
From BBC Good Food

  • 1 pound baby new potato, any bigger ones halved
  • 2 cloves garlic, thinly sliced
  • few sprigs rosemary, roughly chopped
  • 6 ounces jar Kalamata olives, drained
  • 8 ounces cherry plum tomatoes
  • 5 Tablespoons white wine
  • 1-400g pack halloumi cheese, thickly sliced
  • 4 ounces mixed baby lettuce, to serve
  1. Heat the oven to 425F/220C Put the potatoes on a large baking tray and toss with 1 teaspoon oil. Roast for 25 minutes until golden and tender. Turn once during cooking.
  2. Toss the tomatoes, garlic, olives and rosemary into the pan, splash over the wine and roast for another 5 minutes until the tomato skins are popping.
  3. Grill or griddle the halloumi until golden, then serve with the vegetables and a handful of lettuce

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