Servings: 4
Prep Time: 30 minutes
Cook Time: 10 to 15 minutes
Ingredients
750 ml (3 cups) Cherry tomatoes
150 ml (10 tbsp) olive oil
2 cloves garlic, minced
16 Brussels sprouts, halved
45 ml (3 tbsp) butter
250 ml (1 cup) semolina (couscous)
125 ml (½ cup) parsley leaves, chopped
2 lemons, juice
1 red onion, thinly sliced
4 nice slices Halloumi
Prep Time
Preheat oven to 200°C (400°F) with the rack in the middle.
In a bowl, mix half the olive oil and the garlic.
On a baking sheet covered with a silicone mat, spread the tomatoes and drizzle with the prepared olive oil.
Prick each tomato with the tip of a knife. Add salt and pepper and cook in the oven for 5 to 8 minutes. Let cool.
In the meantime, in a hot frying pan, brown the Brussels sprouts in 30 ml (2 tbsp) butter, 2 to 3 minutes on each side. Add salt and pepper and cook over low heat for 10 minutes. Let cool.
In a bowl containing the semolina, add 1 cup of boiling water, the remaining butter, salt, cover with plastic wrap and let stand for 10 minutes.
Using a fork, fluff the semolina. Let cool.
In the semolina, add the parsley, the remaining olive oil, the lemon juice, the tomatoes, the red onion, the Brussels sprouts and mix. Check the seasoning.
In a hot non-stick frying pan, brown the halloumi slices for 2 minutes on each side.
Serve.
