Double Onion Chutney-Glazed Halloumi

• Meanwhile, slice lemon into wedges.
• Finely chop garlic.
• Cut halloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook garlic until 
fragrant, 1 minute.
• Transfer garlic oil to a small heatproof bowl, 
then add Greek-style yoghurt and a squeeze
of lemon juice and stir to combine. Season 
to taste.

• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded).

• Remove pan from heat, then add onion chutney, the balsamic vinegar and a splash of water, turning halloumi to coat.

• When the roasted veggies are done, remove tray 
from oven, then add baby leaves, a generous 
squeeze of lemon juice and a drizzle of olive oil.
• Gently toss to combine.