Zaatar-honey glazed halloumi steaks with Greek salad

Step 1/4

• 500 g halloumi
• ½ lemon
• 1 tbsp Za'atar
• 2 tbsp olive oil
• 1 tbsp honey
• ½ tbsp red wine vinegar

• oven
• fine grater
• bowl

Heat up oven on fan 200°C/392°F. Soak halloumi in warm water until ready to fry approx. 10–15 min., then pat dry. Meanwhile zest lemon into a bowl, add zaatar, olive oil, honey, red wine vinegar and mix. Season with salt and pepper.

Step 2/4

• 2 tbsp olive oil

• frying pan
• baking dish
• spatula

Heat up a small pan on medium-high heat. Add olive oil and fry halloumi blocks for approx. 2 min. on each side until slightly charred. Remove from pan into a small baking dish.

Step 3/4

• pastry brush

Distribute prepared glaze onto seared halloumi blocks, transfer to the preheated oven and bake for approx. 5 min. until cheese gets soft inside.

Step 4/4

• ½ lemon
• 3 tbsp olive oil
• 3 tomatoes
• 1 red onion
• 2 green pointed peppers
• 3 mini cucumbers
• 4 sprigs oregano
• 80 g jarred pitted Kalamata olives

• citrus press
• cutting board
• knife
• bowl

Meanwhile, juice the lemon into a salad bowl. Mix the lemon juice with the olive oil and season with salt and pepper. Cut the tomatoes, onions, pointed peppers and cucumbers in bite sized irregular chunks and mix through the dressing. Pluck the leaves off the oregano stems and mix through the salad together with the olives. Serve the halloumi steaks immediately with the salad on the side.

Enjoy your meal!