Sear the Halloumi: Heat 3 tablespoons of olive oil in a non-stick skillet over medium heat. Add the halloumi slices and sear for 1 minute per side until golden brown and crispy. Remove the halloumi from the skillet and set it aside.
Sauté the Garlic and Deglaze: Reduce the heat to low and add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced garlic for 1-2 minutes until fragrant. Deglaze the skillet with white wine, stirring to dissolve any browned bits left from searing the halloumi.
Braise the Tomatoes: Add the cherry tomatoes, cumin, smoked paprika, chili flakes, and thyme sprigs to the skillet. Cover and let the tomatoes braise for 15 minutes, allowing them to soften and release their juices.
Finish the Dish: Once the tomatoes have braised, turn off the heat. Stir in the honey and balsamic vinegar for a touch of sweetness and tang. Return the halloumi to the skillet and mix gently.
Season and Serve: Season with flaky salt and freshly ground black pepper. For extra spice, sprinkle additional chili flakes on top. Serve immediately with warm bread to soak up all the delicious sauce.
Serving and Storage Tips:
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