You’ll often find these bushes growing by the sea in Scotland, brimming full of berries. Sea Buckthorn berries are such a brilliant pairing for halloumi – combining the sharp, chewy cheese and zingy, soft berries is delicious, providing a lovely sweet-and-sour balance. If you can’t source any Sea buckthorn, cranberries are a great alternative.
Cast Iron Pan
2 tbsp olive oil
200g (7oz) halloumi, sliced
100g (3.5oz) sea buckthorn berries (or cranberries)
Place the olive oil in your Cast Iron Pan and put it inside your Ooni to warm up.
Once the oil is hot, add the halloumi to the pan and drizzle with a bit more olive oil and season to taste. Return the pan to the oven to cook for about 40 seconds on one side, or until the halloumi is golden brown and crispy on the outside.
Using tongs or a fork, turn the halloumi slices over and add the sea buckthorn berries to the pan, allowing them to fill in any remaining gaps around the halloumi. Return the tray to your Ooni and continue cooking for another 20 seconds, until the cheese is golden brown on the other side.
Serve it warm or room temperature on its own as a starter or side, or use it to top bread slices or a salad.