Hasselback Halloumi bake FF

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SERVES 4

Ingredients

4 tablespoons of harissa paste
4 tablespoons of clear honey with seasoning (orig 6 - we thought a bit too sweet)
2 x 400g tin of chickpeas
400g cherry tomatoes, halved
2 x 225g block of halloumi*

  1. Preheat the oven to 220°C, fan 200°C, gas 7, or an air fryer to 200°C. 
  2. Combine the harissa paste and clear honey with seasoning. 
  3. Rinse and drain a tin of chickpeas then add to a baking dish with the cherry tomatoes. 
  4. Stir in most of the honey-harissa mixture. 
  5. Unwrap a block of halloumi and make 7 cuts into the cheese, making sure it still holds together. Add to the baking dish and drizzle on the rest of the honey-harissa, gently encouraging it into the cuts. 
  6. Bake for 20 minutes. Serve with crusty bread and salad.

  7. Next time - experiment with cubing the halloumi?

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