Halloumi is known as “the cheese that you can grill” due to its high melting point. With that said, halloumi will toughen up a bit as it cools (which is also delicious) so if you want a softer inside it’s best to eat it very soon after cooking.
For the Roasted Tomatoes
1 shallot, thinly sliced
2-3 cloves garlic, thinly sliced
1 ½ cups cherry tomatoes
1 tablespoon olive oil
1 teaspoon sherry vinegar
2 teaspoons finely chopped parsley
Freshly ground black pepper
Preheat oven to 425ºF, and line a baking sheet with parchment (alternatively you could use an oven-safe skillet here). Combine all ingredients in a mixing bowl with a few pinches of salt and toss to combine. Spread everything out on the prepared baking sheet. Prick each tomato once with a small knife (this will prevent them from popping and making a mess inside your oven). Roast in the oven for 15-20 minutes, or until the tomatoes have deflated slightly, let out some of their juices, and the shallots have started to caramelize. Remove from the oven and transfer to a bowl. Toss with the sherry vinegar, parsley, and a few grinds of black pepper. Season to taste with salt and vinegar.
For the Halloumi
1-2 pieces halloumi cheese, about ½” thick
Heat a grill, grill pan, or heavy bottomed skillet over high heat. If using a skillet, add a small amount of oil. Add your cheese, and cook for 2-3 minutes per side, or until nicely browned.
1-2 slices sourdough bread, toasted or grilled
Dukkah (or another spice mix of your choosing)
Arrange halloumi on a serving plate and top with the roasted tomatoes, a drizzle of olive oil, a few sprigs of parsley, and a dusting of dukkah. Enjoy warm!