Use our Nocellara three ways ~ for frying cheese, roasting vegetables, and as a finishing oil. The bold flavor is needed with the saltiness of the halloumi and the sweetness of the roasted vegetables.
2 bunches broccolini, cut into 2" lengths
2 cups grape tomatoes, halved
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
8 ounces halloumi cheese, cut into 2" cubes, patted dry
4 large 1" thick slices of bread, lightly toasted
1-2 TBS freshly squeezed lime juice
1-2 tsp Aleppo-style pepper (see note)
Preheat oven to 375.
On a sheet pan, toss together broccolini, tomatoes, 2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil, salt and pepper.
Roast for about 20-30 minutes, stirring about half way through, until tomatoes are softened and broccolini a little bit charred.
In a cast iron or carbon steel pan, heat 2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil over medium high heat until a sprinkle of water on the oil sizzles hard.
Add halloumi in a single layer, and fry on a few sides to a deep golden brown. You don't need to brown all sides, but the more browning you do- the more flavor you get.
Place each slice of toasted bread on a plate.
Top each slice with a quarter of the the vegetables and the halloumi.
Shower with lemon juice and Olio Taibi Nocellara Extra Virgin Olive Oil, then sprinkle with as much Aleppo-style pepper as you desire.
Halloumi cheese is a fresh firm cheese with little moisture that stands up to high heat applications like pan frying and grilling. It's a traditional Cypriot cheese made from a blend of goat and sheep milks and sometimes also cow.
Aleppo-style pepper is fruity, mildly spicy, with a slight earthy flavor. If you don't have any, substitute smoked paprika or urfa chile.