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Roasted Halloumi With Tomatoes and Oregano

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4 from 1 review

A summery dish to make on repeat.

  • Total Time: 20 minutes
  • Yield: Serves 2-4


  • 1 pint (300 g) cherry tomatoes
  • 1 (8 oz/250 g) block halloumi, cut into 8 pieces
  • fresh oregano leaves from 2-3 sprigs
  • extra-virgin olive oil
  • salt and freshly ground black pepper
  • fresh bread, for dipping


  1. Preheat the oven to 450°F (230°C).
  2. Place the tomatoes in a small or medium cast-iron skillet. Tuck the pieces of halloumi and oregano leaves in and around the tomatoes so they all fit together snugly. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Roast in the oven until the cheese is golden brown on top, about 15-20 minutes.
  3. Serve with fresh bread for dipping.
  • Author: Mina Stone
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Vegetarian