Tomato & Halloumi Salad with Za'atar

Tomato & Halloumi Salad with Za'atar

Adapted from Aarti Paarti© by Aarti Sequeira

Halloumi is a sheep's milk cheese from Cyprus which instead of melted when heated it browns and becomes crispy. When cooked is has a chewy, squeaky texture.

Since it is not tomato season, I'm taking Nany Silverton's of Osteria Mozza lead and I roasted the tomatoes to develop the depth of taste.

Serves 2                                                                          8 WW points / serving


2 Roma tomatoes, cut into thirds and remove the top
1 Tbsp olive oil
Kosher salt and freshly ground black pepper

1/2 (8 oz package) halloumi, sliced into 1/2 inch pieces
Zest and juice of 1/4 lemon
Za'atar
Fresh basil, torn

1. Preheat the oven to 375F.
2. Toss the tomatoes with the olive oil, salt and pepper; and place on a baking sheet.
3. Bake for 45 - 60 minutes; Set aside to cool.
4. Heat a nonstick pan over medium low heat.
5. Place the halloumi in the pan and cook for a couple of minutes per side until it is golden brown on each side.
6. Arrange the tomatoes and cheese on a plate; Sprinkle generously with Za'atar.
7. Garnish with parsley before serving.

Enjoy!