Grated halloumi toasts with hot honey

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)

[Missing Credit]