Recipes

Roasted peaches with olive oil and za’atar crusted halloumi

Roasted peaches with olive oil, za'atar crusted halloumi and pumpkin seeds. Photograph: Harry Weir photography

Paul Flynn's face
Paul Flynn
Sat Aug 13 2022 - 04:00
Serves: 8
Course: Starter
Cooking Time: 50 mins
Prep Time: 10 mins
Ingredients
  • 8 ripe peaches
  • Olive oil
  • 1tbs golden brown sugar
  • Sprig of rosemary
  • A few twists of black pepper
  • 2 packets of halloumi (460g)
  • 3tbs flour
  • 1tbs za'atar
  • 2tbs pumpkin seeds

1 Set the oven to 180 degrees Celsius.

2 Cut the peaches in half and remove the stones.

3 Sit cut side up in a roasting tray or baking dish, then drizzle a little olive oil over them.

4 Scatter the sugar on top, then add the rosemary and black pepper.

5 Turn everything together making sure all is coated in the oil. Bake for 20-30 minutes till tender.

6 Meanwhile, cut the halloumi into 2cm cubes, pat dry and place into a bowl with the flour and za’atar.

7 Shake off any excess flour and fry the halloumi in hot olive oil, adding the pumpkin seeds when they’re nearly golden.

8 Drain and serve warm with the peaches on a platter.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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