A variation of this goes into our oven at least once a week. I pinched this way of cooking halloumi from my friend and brilliant cook Georgina Hayden. Ras el hanout is a North African spice mix that I always have on hand, but if you don't have it, try a mixture of ground cinnamon, cumin, and smoked paprika or chilli powder. Vegans could swap the halloumi for a block of firm tofu rubbed with more ras el hanout and olive oil, or use vegan-style halloumi in the same way.
From the book ONE: POT, PAN, PLANET by Anna Jones. Copyright © 2021 by Anna Jones. Published by 4th Estate, an imprint of HarperCollins Publishers. Reprinted by permission.
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