Roasted Halloumi with Tomatoes and Oregano

myjewishlearning.com

Kathleen

1 pint (300 g) cherry tomatoes

1 (8 oz/250 g) block halloumi, cut into 8 pieces

fresh oregano leaves from 2 to 3 sprigs

extra-virgin olive oil

salt and freshly ground black pepper

fresh bread, for dipping

Directions at myjewishlearning.com

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