As a long-term halloumi lover, it’s taken me far too long to get into grating my halloumi. It’s game changing. Salty golden halloumi with hot honey and its chilli kick are an amazing pairing. If you can find cherry tomatoes on the vine, they’re great here.

Serves: 2
Prep: 10 minutes
Cook: 15 – 20 minutes

Ingredients:

400g cherry tomatoes
1 big handful of black olives, pitted

2 large slices of sourdough bread

3 tbsp olive oil
225g halloumi, coarsely grated
1 tsp dried oregano or thyme

Good pinch of chilli flakes
1 tbsp runny honey
2 large handfuls of rocket
Sea salt and black pepper

Method:

• Preheat the oven to fan 220°C.
• Put the tomatoes, olives and bread on a large baking tray.
• Drizzle the tomatoes with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 5–7 minutes to lightly toast the bread.
• Pile the grated halloumi onto the toasts, sprinkle with the oregano or thyme, drizzle with the remaining olive oil and bake for a further 10–12 minutes until the halloumi is melted and golden.
• As soon as you take them out of the oven, sprinkle the toasts with the chilli flakes and drizzle with the honey.
• Scatter over the rocket and serve straight away.

Adapted from Real Healthy (Ebury)