Golden cheese, sharp tomatoes, sweet heat, proper spice. Fast, loud, lovely.
Ingredients
Serves 2
- 225g halloumi, sliced
- 200g cherry tomatoes
- 1 small garlic clove, finely sliced
- 1 teaspoon Panch Phoron (Indian 5-Spice)
- 1 to 2 teaspoons honey
- half a teaspoon chilli flakes or a finely chopped red chilli
- 1 tablespoon olive oil
- a squeeze of lemon or lime
- 2 thick slices of good toast
- a handful of coriander or mint
- black pepper
Method
- Heat the oil in a frying pan. Add the Panch Phoron and let it crackle for a few seconds.
- Add the garlic and cherry tomatoes, then cook for 2 to 3 minutes until the tomatoes start to blister and slump.
- Add a pinch of salt, the chilli, and a little squeeze of lemon or lime to sharpen it up.
- In another pan, or by pushing the tomatoes to the side if you're tight for space, fry the halloumi slices until deeply golden on both sides.
- Drizzle the honey over at the end so it turns glossy and catches a little in the heat rather than burning.
- Pile the tomatoes onto the toast, top with the hot halloumi, then spoon over any spicy, honeyed juices from the pan. Finish with herbs and black pepper. Enjoy!
