ROASTED ONIONS, PEARS, AND SEARED HALLOUMI
INGREDIENTS
3 medium sized green anjou, bartlett or bosc pears, cut in half vertically, seeds removed
1 medium red onion, cut in wedges
4 sprigs fresh thyme or rosemary
1/4 teaspoon fine sea salt
3 tablespoons olive oil
1 1/2 tablespoons maple syrup
6 ounces halloumi cheese, cut into 1/2 inch thick slices
optional topping, walnuts
A symphony of sweet, savory, and salty notes.
Start by preheating your oven to 350 degrees F. Cut 3 medium-sized green Anjou and Bosc pears into quarters, removing the seeds as you go. If they are large, you can cut them in half again vertically. Arrange the pear quarters in a 9x13 baking pan along with 1 medium red onion cut into wedges. Add 4 sprigs of fresh thyme or rosemary and a sprinkle of 1/4 teaspoon of fine sea salt. Drizzle 3 tablespoons of olive oil and 1 1/2 tablespoons of maple syrup over everything and gently toss to evenly coat. Bake the ingredients in the oven for 25 minutes, then turn them over and bake for another 20 minutes, until they are browned and caramelized. Discard the thyme sprigs and remove the pan from the oven.
In a non-stick skillet, heat the pan over medium-high heat. Add 6 ounces of halloumi cheese cut into 1/2 inch slices and cook for 1-2 minutes on each side until it's browned and soft. Combine the cooked halloumi with the other ingredients in the pan, and transfer the mixture to a serving plate. Top with walnuts and fresh thyme.