Looking for a super tasty, feel-good dish that’s as easy as it is delicious? Suzy Karadsheh, the Egyptian-born New York Times bestselling queen behind The Mediterranean Dish on Instagram, is here to save the day! In her latest upcoming cookbook, The Mediterranean Dish: Simply Dinner, Suzy shares a mouthwatering Rainbow Grape Tomatoes and Halloumi with Basil Pesto recipe that’s comfort food at its best—fresh, vibrant, and so easy to whip up. Whether you’re a Mediterranean food lover or just looking for a quick weeknight win, this dish will hit the spot!
Recipe
Serves 4
Ingredients6 ounces halloumi cheese
3 tablespoons almond flour
Extra-virgin olive oil
4 cups rainbow grape tomatoes
4 scallions, trimmed, white and green parts roughly chopped
2 medium garlic cloves, minced
Kosher salt and ground black pepper
¼ cup basil pesto, homemade or store-bought, for serving
Bread, for serving
Instruction
1. Drain the halloumi and slice it into ¼-inch-thick slabs, then cut each slab in half crosswise. Spread the almond flour on a plate. Coat the halloumi lightly in the almond flour and set the pieces aside.
2. Set a large nonstick skillet over medium-high heat and add 2 tablespoons of the olive oil. Once the oil begins to shimmer, add the tomatoes and let them cook for about 3 minutes, until blistered on the bottom. Add the scallions, garlic, and a big pinch of salt and black pepper (about ½ teaspoon each). Cook, stirring occasionally, until the tomatoes have softened and released some of their juices, about 5 minutes.
3. Transfer the tomatoes to a shallow serving bowl and loosely tent with a large piece of foil to keep warm.
4. Carefully wipe out the skillet and return it to medium-high heat. Add 2 tablespoons of olive oil. Once the oil begins to shimmer, arrange the halloumi slabs in a single layer in the skillet. Sear for 1 to 2 minutes on each side, until golden brown.
5. Transfer the seared halloumi to the serving bowl with the tomatoes. Spoon the basil pesto on top and serve with bread.
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