OVEN-ROASTED CHERRY TOMATOES:
- 2 cups cherry tomatoes
- 3 Tbsp. extra virgin olive oil
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 preserved lemon, finely minced
- 2 tsp. chives, finely minced
- 2 Tbsp. extra virgin olive oil
- 1 tsp. lemon juice
- 1 and 1/2 lbs. haloumi, cut into six 1/2″ slices
- 3 Tbsp. olive oil
- 2 Tbsp. Italian parsley leaves, chopped
FOR THE OVEN-ROASTED CHERRY TOMATOES:
Preheat the oven to 350ºF. Position a rack in the center of the oven.
Cut the cherry tomatoes in half and place in a bowl. Toss the tomatoes the olive oil, salt and pepper. Spread the tomatoes out in a single layer on a baking sheet lined with parchment paper and roast for 35-40 minutes, or until they start to shrivel and caramelize. Cool to room temperature.
FOR THE RELISH:
Mix ingredients together in a small bowl, incorporate the room temperature oven-roasted cherry tomatoes (approximately 1 cup cooked) and set aside.
FOR THE HALOUMI:
Heat a large sauté pan over medium heat. Add the 3 Tbsp. of olive oil. When the pan is hot, place the haloumi slices in the pan in a single layer. Cook until golden brown on one side, about 3-4 minutes. Turn and cook another 3-4 minutes or until the other side is golden brown.
TO FINISH AND SERVE:
Cut the haloumi into small squares, top with the relish and garnish with the chopped parsley. Serve immediately.