Serves: 2 | Prep time: 15 mins | Cook time: 20 mins

Ingredients

• Halloumi

  • 2 blocks halloumi cheese, sliced into 1/2-inch slabs

  • Olive oil

  • Freshly cracked black pepper

  Tomatoes

  • 2 cups cherry tomatoes

  • 2 garlic cloves, thinly sliced

  • Olive oil

  • Kosher salt

  Lemon Herb Oil

  • 1/4 cup extra virgin olive oil

  • Zest of 1 lemon

  • 1 tbsp lemon juice

  • 2 tbsp chopped parsley

  • 1 tbsp chopped chives

  • Pinch chili flakes

  • Salt and black pepper

  To Finish

  • Fresh herbs

  • Grilled bread or pita (optional)

  Cooking Directions

  1. Prepare the Lemon Herb Oil

  In a small bowl, whisk together olive oil, lemon zest, lemon juice, parsley, chives, chili flakes, salt, and pepper. Set aside.

  2. Cook the Tomatoes

  Heat a cast-iron skillet over medium heat with a drizzle of olive oil. Add the cherry tomatoes and garlic. Cook using the 8-ounce Chef’s Press until the tomatoes begin to blister and soften, about 4–5 minutes. Season lightly with salt and remove from the pan.

  3. Press the Halloumi

  Pat the halloumi dry with paper towels.

  Return the skillet to medium-high heat and add a small amount of olive oil. Place the halloumi slices into the pan and use the Chef’s Press 13-ounce gently to create even contact with the surface. Cook 2–3 minutes per side until deeply golden and caramelized.

  4. Assemble

  Arrange the halloumi on a serving platter and spoon the blistered tomatoes over the top. Finish generously with lemon herb oil and fresh herbs.

  Serve warm with grilled bread or pita if desired.