Caribbean · Soup

Baked Halloumi with jerk and allspice

The kind of Caribbean plate you make on repeat. jerk and allspice, a proper bake, and a finish of fresh herbs.

4.5 from 305 cooks

Prep20 min

Cook75 min

Serves2

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the halloumi dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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