The Halloumi Cookbook

If you’re in a hurry, instead of roasting these delicious toasties in the oven, divide the red onions, broccoli and halloumi among four large slices of seedy or multigrain bread and cover with the remaining slices. Brush with oil or melted butter and cook in a toasted sandwich maker or panini press. Or just fry in some butter in a frying pan (skillet) until slightly crisp and golden.

SERVES 4

PREP 10 MINUTES

COOK 20–25 MINUTES

2 tbsp olive oil, plus extra for drizzling

2 large red onions, thinly sliced

2 tbsp balsamic vinegar

1 tbsp (soft) brown sugar

200g (7oz) tenderstem broccoli, trimmed

8 slices of crusty bread or ciabatta

250g (9oz) halloumi, cut into 8 slices

sea salt and freshly ground black pepper

Heat the olive oil in a frying pan (skillet) set over a low heat. Cook the onions, stirring occasionally, for about 5 minutes until they are starting to soften. Add the balsamic vinegar and sugar and cook for 5–10 minutes until meltingly soft and starting to caramelise. Season to taste with salt and pepper.

Meanwhile, cook the broccoli in a pan of boiling water for about 3 minutes until just tender. Drain well.

Preheat the oven to 200°C (180°C fan)/400°F/gas 6.

Lightly brush the bread on both sides with olive oil and place on a baking tray (cookie sheet). Top with the onion and lay the broccoli on top. Cover each one with a slice of halloumi and grind over a little black pepper.

Cook in the oven for about 10 minutes until the bread is toasted and crisp and the halloumi is golden brown and softened.