Name: Baked halloumi with fennel and carob syrup
Ingredients: 1 block of halloumi (225g-250g); 1 garlic clove, bashed; 1 lemon, peel removed with a peeler; 15g oregano sprigs; 45ml olive oil; ½ tsp fennel seeds, lightly ground in a pestle and mortar; carob syrup for serving; flaked sea salt

Baked halloumi with fennel and carob syrup

New

Serves 2 - 4

Prep 10 min

Cook 15 min

I've become slightly obsessed with this dish lately - partly because it's so ridiculously simple, but mostly because of what happens to the oregano in the oven. Those leaves turn into these crispy little chips that are just so good. The halloumi does its usual magic, going golden and soft, and if you happen to have some ripe peaches or good tomatoes lying around, throw them in too. The carob syrup is lovely here, but don't worry if you can't find it - honey works just fine.

Ingredients

1	block of halloumi (225g-250g)
1	garlic clove, bashed
1	lemon, peel removed with a peeler
15g	oregano sprigs
45ml	olive oil
½ tsp	fennel seeds, lightly ground in a pestle and mortar
	carob syrup for serving
	flaked sea salt

Method

Preheat the oven to 200C.
Cut the top of the halloumi in a ½ cm wide criss cross pattern, taking care not to cut all the way through. Place the garlic, lemon peel and oregano in a 22cm baking dish and place the halloumi on top.
Pour over the oil and scatter over the fennel seeds. Bake for 15-17 minutes until golden in places and softened.
Serve with a pinch of salt on top and a drizzle of the carob syrup.