Roasted Tomatoes with Sorghum and Halloumi Cheese
This dish of Roasted Tomatoes with Sorghum and Halloumi Cheese is super delicious and way better than your average side.
This salad-like recipe is my last burst of creativity at the end of a wonderful (but busy!) summer. And I have to confess it has taken me quite some time to write this post as fall is clearly upon us. SIGH.
In creating this original dish, I opted for sorghum, a lesser known grain that has a similar shape and texture to couscous but is gluten free, pretty and nutritious.
I also used an assortment of red, yellow, orange and dark red cherry tomatoes and roasted them in garlic, olive oil, honey and balsmanic vinegar plus some salt and pepper. The colors were fabulous. Importantly, after the tomatoes were roasted, I poured all of the oozy juices into the bowl along with the tomatoes and sorghum. Don’t skip this step!
I also added arugula for a little peppery flavor and some cannelini beans for additional protein and texture. These additional ingredients make it a good main course for vegetarians.
The inspiration for this recipe came from my friend’s mom, who made a delicious quinoa salad with tomatoes and Halloumi cheese for a fun outdoor party about a month or maybe more ago. She encouraged me to try this trendy cheese and feature it on the blog (Thank you, Audrey for the introduction!). I couldn’t remember exactly what ingredients she had included in the dish, but I do know that she had a point. Halloumi cheese is all the rage. And for good reason. Its salty briny quality is distinctive. And due it its higher than normal melting point, it can be pan fried or grilled until brown without melting. This makes it an excellent cheese to serve with a salad or in a side dish like this.
After testing this out on the balding hunk, I debuted this dish at our fall party a little over a week ago. Key for me was that I could make it the day before and serve it at room temperature on a buffet so I could actually socialize with guests. It turned out that it was one of the more popular dishes that I served on a magical evening where guests enjoyed a candlelit dinner on our lawn under the stars. It fueled guests for an evening of chatting, dancing and late night reveling. Good times.
- 1 cup sorghum
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tbsp olive oil plus 1 tbsp olive oil
- 2 tsp balsamic vinegar
- 1 tsp honey
- Salt and Pepper
- 8 oz halloumi cheese
- 2 tsp sherry vinegar
- ½ can white beans
- Salt and pepper to taste
- Preheat oven to 400.
- Cook 1 cup of sorghum according to package directions. I brought the sorghum to boil in a pot of water and cooked for about 50-55 minutes. Drain and set aside to cool.
- Slice tomatoes in half and toss with garlic, one tbsp olive oil and balsamic vinegar, honey and salt and pepper. Lay tomato halves on a cookie sheet skin side up. Roast for 15-20 minutes until soft and slightly blistered.
- Meanwhile, chop helium cheese into ¼ inch cubes. Heat a lightly oiled grill or frying pan on medium high heat and cook the fry the halloumi cheese until browned on all sides (about 8 minutes).
- Let tomatoes cool for a few minutes and then scrape tomatoes off the pan into the bowl of sorghum along with any accumulated juices.
- Add halloumi cheese, additional 1 tbsp oil, 2 tsp sherry vinegar, and half a can of white cannelini beans to the bowl.
- Toss and let sit for approximately 2 hours before serving. Alternatively toss and refrigerate overnight. Remove from refrigerator and return to room temperature before serving.