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Grilled Haloumi & Burnt Cherry Tomatoes with Spicy Dukkha Butter


Haloumi & Tomatoes:

300g ripe cherry tomatoes
200g haloumi cheese, sliced 1cm
½ tsp chilli flakes
Olive oil

Minty Yoghurt:

½ cup unsweetened Greek Yoghurt
1 clove garlic, minced
1 bunch mint (15g), finely chopped (plus extra for garnish)

Spicy Dukkha Butter:

50g Lewis Road Creamery Salted Butter
2 Tbsp Dukkha
½ tsp chilli flakes


  • 1

    Preheat your oven to high grill

  • 2

    Grill tomatoes & haloumi: Toss cherry tomatoes in a medium roasting dish with a drizzle of olive oil. Season well with salt and sprinkle over chilli flakes. Grill for an initial 5-6 minutes, until starting to blister. Meanwhile, slice haloumi 1cm. Once tomatoes have grilled for an initial 7-8 minutes, remove dish from oven. Nestle haloumi in with the tomatoes and drizzle with a little more olive oil. Return to the oven to grill for a further 3-4 minutes, until haloumi is golden, and tomatoes are burst and jammy

  • 3

    Make dukkha butter: Add butter to a small pot and place on medium-high heat. Once butter has melted and starts to bubble, add dukkha, chilli flakes and a pinch of flaky salt. Cook for about 2 minutes, stirring often, until fragrant. Remove from heat and set aside to serve

  • 4

    Make minty yoghurt: Mince garlic and finely chop mint. Combine yoghurt, garlic, and mint together in a small bowl with a drizzle of extra virgin olive oil. Season to taste with salt

  • 5

    Serve minty yoghurt spread over a serving plate. Arrange grilled tomatoes and haloumi on top, then drizzle over dukkha butter. Garnish with some extra mint leaves